2 Rich and Creamy Dhal’s

Feel like treating yourself to something simple, healthy but really delicious? These dhal’s are a vegan version of the rich and creamy dhal’s often served in Indian restaurants. The most common is Dhal Makhani, but I also like slightly simpler and less spiced version called Khud Pukht Quershi. In Khud Puhkt Quershi the main spices are cumin, garlic and chilli, whereas the richer Dhal Makhani also uses cinnamon, cardamon, and nutmeg to create that warm winter fireside taste.

So which lentil’s to use for these recipes? As always it depends how much time you have, if you want a dark or yellow coloured dish, and what’s in the cupboard!

The traditional pulses to use for Dhal Makhani are urad dhal (whole black gram) and red kidney beans. Khud Pukht Qureshi is usually made with arhar dhal, also called toor dahl, pidgeon peas or yellow lentils. Why dhal’s have so many names I have no idea, maybe its because of all the regional languages in India, but it certainly makes it very confusing if you are looking for a particular type at the grocery store.

I don’t use urad dhal often because it really does need a lot of cooking – 24 hour soaking before cooking and then a couple of hours bubbling on the stove. I generally have red lentils, toor dhal and french du puy lentils in my cupboard and I find that covers most dishes pretty well. All of these three will cook, with no soaking, in 30-45 minutes, with red lentils being the quickest, and toor dal the slowest. For these creamy dhal’s, I often use french du puy lentils that I have left over from making a lasagne, as I always cook too many, They have that nice dark colour which makes these dishes feel so rich. Not very authentic as an indian ingredient, but never mind.

Whichever lentils you go for, cook them in boiling water until they are soft, adding salt and turmeric powder to the water during cooking. With all dhal’s use just enough water to end up with your preferred consistency at the end of cooking. I’m not a big fan of thin watery dhal and you can always add more water during cooking if required. I recommend trying a 1:4 ratio of lentils to water. If you are adding red kidney beans to your dhal makhani, add some drained, canned beans to the dhal once the lentils are soft.

Both of these dishes would usually include copious quantities of butter and dairy cream in a traditional version, neither very healthy nor vegan. Instead I substitute coconut cream, preferably a thicker variety to make the dish creamier, but any will do. Add the coconut cream to the dhal at the end of the cooking, once it is already quite soft. Cook for a further 5-10 minutes to let the creaminess of the coconut cream soak into the lentils, whilst you prepare the spices.

The spices for Khud Pukht Qureshi are cumin, chopped yellow onion, garlic, and chilli, using plenty of garlic. Dhal Makhani uses red onion instead of yellow, and also has cumin seed, chilli and garlic, but also has ginger, cinnamon, cardamon, and nutmeg.

Both dishes can be served on their own with bread, or rice, or as an accompaniment to other indian dishes to create a balanced meal.

Khud Puhkt Qureshi
Cooking Time: 45 minutes
Serves 4 – 1 cup of yellow lentils (or substitute any other), cooked in 4 cups water – 2 tsp turmeric powder & salt – 4 large tablespoons coconut cream – 1 small yellow onion, chopped – 2 tsp cumin seed – 4 cloves garlic – Chilli’s to suit your taste, chopped – Vegetable oil for frying – optional: coconut yoghurt and fresh coriander to serve
1. Cook the lentils until soft, adding the turmeric and salt part way through the cooking. 2. Add the coconut cream to the lentils once they are soft. 3. In frying pan, fry the cumin seed first then add the garlic, chilli and onion and fry until golden brown. 4. Mix the onion and spices into the dhal, adjust the salt to taste. 5. Serve with a swirl of coconut yoghurt and sprinkle with fresh coriander.

Dhal Makhani
For urad dahl: Soaking time 24 hours, cooking time 2 hours For other lentils: Cooking Time 45 mins
Serves 4 – 1 cup of urad dahl or other lentils, cooked in 4 cups water – 1/2 can red kidney beans – 2 tsp turmeric powder & salt – 4 large tablespoons coconut cream – 1 red onion, chopped – 2 tsp cumin seed – 4 cloves garlic – 1/2 inch piece of ginger chopped – Chilli’s to suit your taste, chopped – 1/2 tsp cinnamon powder (or 1 cinnamon stick) – 1/4 tsp cardamon powder (or 5 cardamon pods) – 1/4 tsp nutmeg powder – Vegetable oil for frying – Optional: coconut yoghurt and fresh coriander to serve
1. If using urad dhal soak them in plenty of water overnight (at least 8 hours, preferably 24hours) before cooking. 2. Cook the lentils until soft, adding the turmeric and salt part way through the cooking. If you are using a cinnamon stick and cardamon pods instead of powdered spice, add them to the lentils whilst they are cooking also. 3. Add the drained and rinsed red kidney beans and the coconut cream to the lentils, and cook for another 5-10 minutes. 4. Fry the cumin seed first then add the garlic, chilli, onion, and other spices and fry until golden brown. 5. Mix the onion and spices into the dhal, adjust the salt to taste and serve sprinkled with fresh coriander and a swirl of coconut yoghurt.