Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4988 / 1192
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Thoroughly rinse the brownlentils. Peel and finely chop the onion. Finely chop the greenchilli. Split the cardamompods open with the back of a knife.
Heat a large pot over a medium heat with the coconutoil. Once hot, add the onion with a pinch of salt and fry for 7-8 min until softened. Once softened, add the gingergarlicpaste, greenchilli(spicy!), cardamompods, garammasala, tomatopaste and smokedpaprika. Fry for 2 min further.
Add the lentils, measuredwater and stockcube. Simmer, covered, for 45-60 min or until the lentils are softened and falling apart. Stir occasionally.
4 Boil rice
Meanwhile, add the basmati rice, salt and the measuredwater to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep it covered until serving. Fluff with a fork before serving.
Meanwhile, juice 0.5/0.5/1 lemon into a bowl. Peel and finely chop the shallots. Add the shallots to the lemon juice. Chop the cucumber into bite-size pieces. Halve the cherrytomatoes. Finely chop the coriander. Add the lot to the bowl with the shallot. Season with salt and pepper and give everything a good mix up.
Drain and rinse the kidneybeans. Once the lentils have softened, add the kidneybeans and cashewcreamcheeze to the pan and simmer for 3 min further. Serve the dal over the rice with the kachumber salad to the side.
Tip!Makhani dal is often finished with cream or butter - to keep things vegan, we're using cashew cream cheeze instead!