Creamy Vegan Black Beans/Dal Makhani

Vegan Dal MakhaniDal Makhani literally means buttery lentils. Traditionally made with Urad Dal, these are usually slow cooked or pressure cooked. This weekend I made the way we commonly have it in our house, made with regular black beans and a splash of coconut milk. Some variety of black beans are popular all over northern India and the central Asian highlands. These wholesome naturally creamy legumes are comforting, wholesome and nourishing. So even with any butter, this dish tastes rich and luscious. The result of cooking for a long time to break down the beans.

My Vegan Dal Makhani Story

All at the same time. So, this week I finally paid attention to something that my husband has been complaining about for a while. I have a pantry bursting in the seams… I realized what he meant. It was indeed bursting in the seams.

Vegan Black Bean Makhani

Partly because anytime I go to my favorite Indian grocery store, I tend to stock up on autopilot. OK, that and what I want to cook versus what time permits. Now, I am on a quest for a pantry shelf clean down.  Given that I am someone who cannot even stick to a weekly meal plan, this frugal self imposed version of Chopped is going to shape up to be.  Stay Tuned as they say…

Vegan Black Bean Makhani

This is the time of the year I get a little nostalgic about summer heading out. Somehow, the start of another school year, reminds the kids are getting just a little bit older. The dark and deep daughter and my still very affectionate son brace for another year. As for Anshul and I, we roll with the punches. This dal Makhani set the perfect mood for the rainy Sunday.

Cool and peaceful, it was my kind of a Sunday. I did errands, did some episodes of Scandal and toyed with the idea of finding a new book to read. I am also playing around with the idea of making a savory biscotti, the kinds that will use up the herbs in the garden and work well with my tea. As we move on, think of making a large pot of these black beans the possibilities are endless.

 

Other Dal Makhani Variations include this classic slow cookier version and a different instant pot variation.

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group. Check out the Instant Indian cookbook and its sibblings The Bengali Five Spice Chronicles and Spices and Seasons.

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Creamy Vegan Black Beans/Dal Makhani

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 6 servings

Creamy Vegan Black Beans/Dal Makhani

A comforting bowl of black beans, this vegan black bean makhani is perfect to set your weeks right.

Ingredients

  • 2 tablespoons oil
  • 1 teaspoon whole cumin seeds
  • 1 medium sized red onion, diced plus 1 tablespoon for garnish
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon garam masala powder
  • 1 teaspoon salt or to taste
  • 1 teaspoon red cayenne powder
  • 1 cup chopped tomatoes
  • 1 cup dried black beans soaked for an hour (if time permits)
  • 1 and 1/2 teaspoon kasuri methi (dried fenugreek leaves)
  • 1/2 cup coconut milk
  • 2 to 3 tablespoons fresh lime juice
  • Chopped cilantro
  • Chopped nuts, optional

Instructions

  1. Turn the instant pot onto saute mode and add in the oil. Add in the whole cumin seeds and the chopped red onion and saute for 2 to 3 minutes. Add in the minced ginger and garlic and saute well.
  2. Add in the garam masala powder, salt, red cayenne powder and the chopped tomatoes and mix well.
  3. Add in the black beans with 1 and 1/2 cups water.
  4. Turn off the saute mode and set to pressure cook for 25 minutes. Do a quick release. Stir in the coconut milk, the dried fenugreek leaves mix well. If time permits simmer for about 5 to 10 more minutes on low heat.
  5. Stir in the lime juice and garnish with the chopped nuts if using and serve with rice or flat breads.
https://spicechronicles.com/creamy-vegan-black-beans_dal-makhani/

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