Dal Makhani (Vegan)

Cashew cream or full-fat coconut milk can provide the richness normally supplied by butter and dairy cream. Coconut milk has a more noticeable flavor, while blended cashews produce a more neutral result.

Yes, whole black gram, commonly sold as sabut urad, gives dal makhani its characteristic dark color and creamy texture. Kidney beans, or rajma, are usually added in a smaller quantity rather than used as the main lentil.

Whole urad dal is commonly soaked for about 8 hours or overnight. A pressure cooker shortens the cooking considerably, but the finished dal still benefits from a slow simmer after the tomatoes and spices are added.

Restaurants often use the dhungar technique, placing a hot piece of charcoal in a small bowl inside the pot and briefly trapping its smoke under a lid. Smoked paprika can add a gentler smoky note without handling charcoal, although it does not produce exactly the same aroma.