Vegan Dal Makhani with Raisin and Nut Pilaf

Vegan Dal Makhani
February is always a busy travel month for me, and that’s one reason I’ve failed to feed my blog these last few days.Now I travel a lot- both for work and pleasure- and I truly enjoy it. But since I went vegan, travel has posed some new challenges. Being on the road is not always easy for a vegan, and particularly for one who won’t just settle for salads and soups.

There are many stories of woe: I have struggled with French onion soup covered in a layer of thick cheese even after telling the room service repeatedly that I DON’T want any dairy in it. I have had tomato soup and pasta served up to me as “dairy-free” when it clearly contained cream or cheese. And I have been asked at meetings, after making a request for vegan food, if I would eat chicken or seafood?

Still, it is not impossible either. I almost always have managed to feed myself fairly well even while stuck in the middle of nowhere. And sometimes there are surprises along the way that make you just want to scream for joy!

Last year, for example, Desi and I took a road trip into parts of the deep south. You can imagine how nervous I was. And while I did eat more than a few salads, I found at least two restaurants that served truly memorable vegan meals- one in Huntsville, Alabama, and another in lovely Louisville, Kentucky. Both had a variety of sandwiches that were not just vegan but simply delicious and very very nutritious- always an important consideration when you’re on the road.

In Mexico, on vacation, I found restaurants willing to substitute leche de soya for regular milk in my morning cereal. In Costa Rica’s Monteverde, we stayed at a resort run by a Quaker couple that served the most delicious vegetarian and vegan-friendly dishes. And in New Orleans, known mainly for its seafood and meat dishes, we managed to track down a handful of restaurants that served many delicious vegan-friendly dishes.

Big cities like New York, Chicago, L.A., San Francisco and Boston are typically easier to find vegan food in, as is my hometown of Washington DC where there are some vegan restaurants and even a vegan bakery that whips up delicious treats.

But no matter where we are, Desi and I look forward with great excitement to eating, as often as we can, at Indian restaurants: we have often walked miles and miles, be it Paris or Amsterdam or Mexico City, to track down a restaurant we had heard of. He because he loves Indian food. I because I not only love Indian food, but as a vegan I know I can find something that’s safe for me to eat as well as hearty and delicious.

It’s not always that simple, though. India’s long tradition of lacto-vegetarianism encompasses kindness to animals, but Indians also consider milk and other dairy products gifts of the cow who, as everyone knows, is revered by Hindus. Veganism is rarely practiced among Indians, although Mahatma Gandhi came pretty close to it many decades ago (he did return to drinking goat’s milk, he said, for health reasons). Of course, Indian cattle suffer the same cruel treatment that cattle bred for dairy or meat anywhere in the world suffer, but that’s another story for another day.

Anyway, the result of this love for milk, of course, means that even Indian vegetarian food is not always animal-product-free. And finding out what is free of ghee or butter or cream is not always easy.

While I often have to shun my old restaurant favorites like Dal Makhani and Palak Paneer, I have found ways to veganize these recipes in my own kitchen. The results almost always have been good beyond belief. A big advantage is, veganizing the recipes also ends up making them more nutritious.

Today I am sharing my recipe for Dal “Makhani,” a popular lentil dish from North India that’s often found on restaurant menus. Of course, there is no “makhan,” or butter, in this dish which I substituted instead with vegan sour cream. If you don’t have any on hand, coconut milk- although not a typical ingredient of North Indian food- would give equally delicious results.

To go with the dal, I made a pretty easy but delicious nut-and-raisin pilaf.

Hope you enjoy this vegan version of a classic Indian dish!

Raisin and Nut Pilaf
 
Author:
Recipe type: Rice
Cuisine: Indian
Serves: 10
Ingredients
  • 2 cups basmati rice
  • 4 cups water
  • 1 tbsp cumin seeds (jeera)
  • ½ cup peas
  • ¼ cup raisins
  • ¼ cup chopped cashew and/or pistachio nuts
  • Salt to taste
  • 1 tbsp canola oil
Instructions
  1. Heat the canola oil in a large saucepan with a tight-fitting lid and oven-safe handles.
  2. Add the cumin seeds and stir until they sputter, flavoring the oil.
  3. Add the rice and stir until the grains start to turn opaque.
  4. Now add the water and salt and let it come to a boil.
  5. Turn the heat to low and add the peas.
  6. Cover the saucepan with tinfoil and place the lid over it, to ensure a tight seal.
  7. Place the saucepan in a preheated 350-degree oven.
  8. Remove from the oven after 20 minutes. Be very careful because the handles will be screaming hot. Do not open for at least 10 more minutes because the rice is continuing to cook in its steam at this point.
  9. Meanwhile, in a small saucepan, heat 1 tsp of canola oil. Add the nuts and toss them about until they start to turn golden. Add the raisins, stir for about 30 seconds, and turn off the heat.
  10. Pour the nuts and raisins into the rice pilaf and with a fork, fluff gently to mix.
  11. Serve hot with the Dal.

Vegan Dal Makhani
 
Author:
Recipe type: Dal
Cuisine: Indian
Serves: 10
Ingredients
  • 1 cup udad dal or black gram
  • ¼ cup red beans or rajma
  • Soak the gram and the rajma for at least four hours or preferably overnight, then cook until tender with a little salt.
  • ¼ cup vegan sour cream (like Tofutti's Better-than-sour-cream, available at Whole Foods)
  • 1 tbsp oil
  • 1 large red onion, chopped
  • 1 large tomato or 2 medium tomatoes, chopped (can substitute with a 14-oz can of diced tomatoes)
  • 1 tbsp ginger, grated
  • 1 tbsp garlic, chopped into a very fine mince or grated
  • 2 tbsp sugar
  • 2 heaping teaspoons of
  • garam masala
  • 1 tsp chili powder
  • ½ tsp turmeric
Instructions
  1. Heat the oil in a large saucepan (you can also use a mix of vegan "butter" like Earth Balance and oil)
  2. Add the onion and saute for a few minutes until it becomes translucent. Add the sugar and continue to saute until the onion starts to brown.
  3. Add the ginger and garlic and stir for a minute.
  4. Add the tomatoes, chili powder, turmeric and garam masala. Stir and cook until the tomato starts breaking down and the juices thicken.
  5. Add the cooked lentils and beans. Let the dal come to a boil, then turn the heat to low and let it simmer gently for about 10 minutes until all the flavors come together.
  6. Add the lemon juice and stir in.
  7. Add the vegan sour cream, turn off the heat, and stir to mix the sour cream into the dal. Check seasoning and add more salt if needed.
  8. Garnish with fresh coriander (I didn't have any, so I used some kasoori methi which I added to the dal in the final few minutes of cooking.)

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Comments

  1. Jane says

    Looks delish! I’m going to make this for dinner tomorrow night (unless we go out).
    I’ve actually made a really good Palak Tofu from “The Accidental Vegan” by Devra Gartenstein.

    Travelling as a vegan can be really tough. You mentioned that you ask for dairy-free. I’m wondering if the staff you’re speaking with know what that means. (I often find people don’t actually THINK about what you say.) I specify, no milk, no eggs, no butter, no cheese… Although, to be honest, I’m never entirely convinced that I’m eating what I ask for. It’s my inner cynical New Yorker (you can take the girl from NY, but…) You do the best you can.

    Jane of VeganBits.com

  2. Vaishali says

    Happy Cook, Cherie, Richa, Deepa- thanks for the kind words.

    Jane, Hope you enjoy making it!
    I do try to be specific when I order, but it doesn’t always work. Thanks for the tips.

  3. Rashmi says

    Hi Vaishali,
    I am a huge fan of your blog. I came across your blog while looking around for Veggie Moilee. Love the vegan alternatives. Please keep it coming.
    Anna Dhata Sukhi Bhava :)

  4. Anonymous says

    Hello. I went and purchased the ingredients for this dish, but I found so many different versions of urad or black gram I wasn’t sure what to get. I ended up just getting the whole bean with the black skin still on. That doesn’t look like what’s in your picture. What version do you use? Also, is 1/4 c of red beans correct. If I did that I would have maybe about 10-15 red beans in the entire recipe. Is that correct?

    • Vaishali says

      You would typically use the split dal, without the skin on. That said, the whole udad you bought can still be used in this recipe. Just cook it until soft before adding to the recipe– it will take a little longer than the split dal but you’ll get there. And 1/4 cup of red beans is correct– you just need a little. If you really want to, add more– it’s not going to ruin the recipe. You have to cook per your own taste.

  5. Anonymous says

    Thanks for the clarification about which beans to use VaIshali : ) I soaked the beans overnight and I’m looking forward to my dal and pilaf today for dinner.

  6. Anonymous says

    O…M…G… I just finished making these two dishes and I am for certain going to be a Holy Cow devotee! They are incredible. If I keep following your website, I may never need to go to another Indian restaurant again! And we’ve got some very good ones in the DC area. In fact, one of my dear friends is a former Indian chef, restaurant owner, and now manager of a prominent Indian restaurant in VA. I dare say that he would even be impressed with what I made today. Thanks Vaishali!!!

    I ended up doing brown rice pilaf. Since I was questioning the amounts of dal when I was ready to soak the beans, I did 1 c red beans and 1/4 c black gram. It’s still wonderful. Now that I see that your authentic version really only requires 1/4 c red beans, I’ll give that a try soon.

    YUM!!! Eating like this will make it easy to be vegan this time around!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: