Creamy Vegan Black Beans/Dal Makhani
Dal 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.
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…
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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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
- 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.
- Add in the garam masala powder, salt, red cayenne powder and the chopped tomatoes and mix well.
- Add in the black beans with 1 and 1/2 cups water.
- 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.
- Stir in the lime juice and garnish with the chopped nuts if using and serve with rice or flat breads.
Shobha+Keshwani
Very delicious dal makhni. This is our favourite dal and a must whenever we dine out in Punjabi / Mughlai restaurants.
Shobha+Keshwani recently posted…LEHSUN KA ACHAR / GARLIC PICKLE
rinkub@aol.com
Yes, so rich and satisfying, right?
Mayuri Patel
Rinku, my pantry too needs a clean up. As I don’t an Indian Grocery Store near me, tend to go overboard with ordering online. Still have an urad dal packet unopened. Time to bring it out and make dal makhani but this time your style with coconut milk. Looks sooo good.
rinkub@aol.com
Thank you! I teach a lot of vegan cooking classes, hence this adaptation.
Archana
😀 In the mall, everything I have in my hands is planned for… so I buy stuff. When I come home they are lying around and all plans are out of my head. 😀 So pantry cleaning is something I must do and stick to a menu which I have stopped making now.
I love Dal makhani but it has always been what I eat in restaurants! Must make some sounds so very yum and flavourful especially with coconut milk. Thanks.
Sujata+Roy
Vegan dal makhani sounds awesome. Loved the use of coconut milk in the dal. Dal makhani looks so rich creamy and absolutely delicious. Next time I will also make dal makhani in your way.
Sujata+Roy recently posted…Oats Millet Coconut Sugar Brownie
Kalyani
this was one of the first ever North Indian gravies I tasted way way back. looks creamy, delish and perfectly made restaurant style !
Jayashree T.Rao
Rinku, we as a family love Dal Makhni. It is loved so much by my children. But, I never tried with coconut milk, it must be so delicious.
Mina Joshi
I love dal makhani. I love that you have made it in the Instant Pot. Can’t wait to make this vegan version.
Mina Joshi recently posted…Fantastic Ways to Experience the Vegetarian Culture
Seema
Wow! the black bean dal was superb. We had some for dinner today and I have leftovers for our lunch box.
rinkub@aol.com
So happy to hear.