Punjabi dal makhani is traditionally made with black lentils. To speed things up, we're using brown lentils and canned beans instead!
240 Reviews
Cals 1009 · Prot 36 · Carbs 139 · Fat 39
Vegan
40 min
Punjabi dal makhani is traditionally made with black lentils. To speed things up, we're using brown lentils and canned beans instead!
240 Reviews
Cals 1009 · Prot 36 · Carbs 139 · Fat 39
Vegan
Ingredients
Dal
Canned lentils
400 Grams
Red kidney beans
240 Grams
White onion
1 Piece
Small green chilli
1 Piece
Cardamom pods
4 Piece
Coconut oil
10 ML
Ginger garlic paste
20 Grams
Tomato paste
30 Grams
Garam masala
5 Grams
Smoked paprika powder
2 Grams
Water
500 ML
Vegetable stock cube
15*
1 Piece
Nutritional yeast
4 Grams
Plant based cream
200 ML
Salad
Lemon
1 Piece
Shallots
1 Piece
Cucumber
1 Piece
Cherry tomatoes
150 Grams
Fresh coriander
15 Grams
Black pepper
0.5 Tsp
Rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Allergens
*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
4224 / 1009
Fats (g)
39
of which saturated (g)
24
Carbohydrates (g)
139
of which sugars (g)
18.2
Fibers (g)
25.8
Proteins (g)
35.7
Salt (g)
3.1
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Drain and rinse the lentils and kidneybeans.
Peel and finely chop 0.5 onion.
Finely chop the greenchilli.
Split the cardamompods open with the back of a knife.
2 Fry
Heat a large pot over a medium heat with the coconutoil.
Fry the onion with a pinch of salt for 7-8 min until softened.
Add the gingergarlicpaste, greenchilli(spicy!), cardamompods, garammasala, tomatopaste and smokedpaprika.
Fry for 2 min further.
3 Simmer
Add the lentils, kidneybeans, measuredwater, stockcube and nutritionalyeast.
Simmer, covered, for 20-25 min, stirring occasionally, until the lentils are softened and falling apart.
Once the mixture has reduced, add the plantbased[cream.
Cook for 8-10 min until creamy.
Tip!Makhani dal is often finished with cream or butter - to keep things vegan, we've used plant based cream instead.
4 Boil rice
Meanwhile, add the basmati rice, salt and measuredwater to a pan with a lid and bring to a boil over a high heat.
Lower the heat and cover.
Cook for 12-14 min or until the water is absorbed and the rice is cooked.
Remove the pan from the heat.
Keep covered until serving.
Before serving, fluff with a fork.
5 Prep
Meanwhile, juice 0.5 lemon into a bowl.
Peel and finely chop the shallots.
Chop the cucumber into bite-size pieces.
Halve the cherrytomatoes.
Finely chop the coriander.
Add all ingredients to the bowl with the lemonjuice.
Season with salt and pepper and give everything a good mix.
6 Serve
Serve the Cheat's Makhani Dal over the rice with the Kachumber Salad to the side.
Tip!Remove cardamom pods before serving. These are unpleasant to bite into.