Last night we enjoyed one of my favorites: Dal Makhani. It was a top pick when I visited the Indian and Pakistani restaurants on Devon Ave. near where I used to live. When my Dad visited from Arizona, we were in heaven with those places so close by. He was late for his plane back once because he just had to visit our favorite Indian restaurant one more time before he left.
I never did know what those small round “beans” were in the Dal until I moved away from Devon Ave. and was forced to make the dish myself. Turns out they’re black lentils, “Urad Dal” in the little shop behind Joe Caputo & Sons where I purchase them: Bombay.
I made this one a little thicker than what I usually make it so we wouldn’t spill while we were enjoying this particular meal away from the table. I served up the Dal with a really nice whole grain rice mix I can get at Costco now that includes brown, red and black grains. These days I cook my rice in a 1:6 ratio of rice to water to remove arsenic. Finally I sauteed some broccoli florets in extra virgin olive oil and garlic, then steamed briefly – and voila! We had an easy and delicious vegan meal.
Ingredients
(Serves 3-4 unless you have a big appetite like I do!)
- Urad dal (Whole black lentils), 1/2 cup
- Dark red kidney beans, dry, 2 TB rounded
- Spanish onion, 1 large, finely chopped
- Ginger root, 1 TB, peeled and finely minced
- Garlic, 1 clove, peeled and finely minced
- Plum tomatoes, 3
- Green chilies, 1-2 finely minced (Serrano is a good one)
- Tumeric, 1/4 tsp.
- Cumin seeds, 1/2 tsp.
- Chili powder, 1 tsp.
- Coriander, 2 tsp.
- Garam masala, 1/2 tsp.
- Extra virgin olive oil, 1 – 2 TB
- Cream (I used coconut milk for my vegan version), 1/2 cup
- Salt, 3/4-1 tsp). (to taste)
- Cilantro, a few leaves chopped for garnish
Directions
- Rinse and prepare the black lentils and kidney beans using these instructions from my post, Cooking Dried Beans – or just rinse and put on to cook with 2 cups water or to cover.
- Cook the lentils and kidney beans until they are overcooked.
- Whisk well till the dal is almost mashed.
- While the beans are cooking, finely dice or chop the onion and set aside.
- Finely mince the peeled garlic and ginger as well as the Serrano pepper (if you like it hotter, use the seeds and/or more than one pepper). Alternatively add to a food processor along with the three plum tomatoes cut up and pulse until all is well processed. Set aside.
- Add the olive oil to a large saute pan with a lid. Add the cumin seeds and saute until they crackle.
- Add the tomato-ginger-garlic-chile mixture and saute for a moment.
- Add the remaining seasonings. Simmer for ten minutes or so. I made a thicker dal by simmering longer and reducing the sauce while retaining the flavor.
- Add the well-cooked lentils and kidney beans to the mixture and stir.
- Finally add the cream. I used coconut milk to keep it vegan. This is a rare instance where I prefer undiluted canned milk because it’s thicker and richer than fresh.
Enjoy!