Creamy Dal Makhani

Recipe:

Creamy dal makhani

PLANT-BASED | GLUTEN FREE

Total time: 45 mins
Serves: 2

A quick comfort bowl you’ll want on repeat, this is our creamy dal makhani. A true one-pot wonder, it brings together lentils and beans into a rich, flavour-packed mix. Top with fresh coriander and a slice a naan. Simple, cosy, and satisfying, everything you want from a bowl of comfort.

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INGREDIENTS

• 30 ml sunflower oil or any neutral oil

• 1 large onion, finely chopped

• 4 cloves garlic, crushed

• 1 green chilli, finely chopped

• 1½ teaspoons cumin seeds

• 1 teaspoon ground ginger

• ½ tablespoon ground coriander

• ½ teaspoon ground turmeric

• 1 pinch ground cinnamon

• 1 pinch ground clove

• 1 pinch ground nutmeg

• 400 g cooked black or brown lentils

• 200 g cooked kidney beans

• 120 g canned crushed tomatoes

• 360 ml vegetable stock

• ¼ teaspoon salt

• 80 ml full-fat coconut milk

• 1–1½ tablespoons lemon juice, to taste

• 1 teaspoon garam masala

• 2 tablespoons chopped cilantro

METHOD

• Heat the oil in a large pan over medium-high heat. Add the cumin seeds and let them brown lightly.

• Add the chopped onion and fry for 2–3 minutes until golden and slightly browned at the edges.

• Add the green chili and crushed garlic. Fry for about 2 minutes, until the garlic loses its raw smell.

• Stir in the ground ginger, coriander, turmeric, cinnamon, clove, and nutmeg. Cook for 1 minute, stirring constantly.

• Add the cooked lentils, kidney beans, crushed tomatoes, and vegetable stock. Stir well.

• Simmer for 10 minutes on medium-high heat, then 10 minutes on medium heat, and another 10 minutes on low heat, until most of the liquid has reduced. Stir often to prevent sticking.

• Add the coconut milk, lemon juice, and garam masala. Cook for 2 minutes more, stirring to combine.

• Stir in the chopped cilantro just before serving. Taste and adjust seasoning if needed.