Creamy Red Lentil Dal Makhani
Dal makhani usually means an all-day project and a long list of whole spices, but this red-lentil version gets you most of the way there in an evening. Masoor lentils cook faster and softer than the black urad dal of the classic, breaking down into a stew that turns rich without any cream doing the heavy lifting. The move that makes it easy is your Vitamix: one cup grinds the whole spices — mustard, coriander, cumin, cardamom, cinnamon — into a fresh garam masala, while the other blends garlic, ginger, and water into a smooth aromatic base. Everything blooms in vegan butter in the Instant Pot, then pressure-cooks with tomato until the lentils go silky. It makes a big pot, holds for about a week, and reheats better than most things. Serve it over rice with cilantro and a little crushed chili. Good on a cold night, better as leftovers.
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