Cheat's Makhani Dal

Name: Cheat's Makhani Dal with Kachumber Salad
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 265 Grams of Canned lentils; 240 Grams of Red kidney beans; 1 Piece of White onion; 1 Piece of Small green chilli; 4 Piece of Cardamom pods; 10 ML of Coconut oil; 20 Grams of Ginger garlic paste; 30 Grams of Tomato paste; 5 Grams of Garam masala; 2 Grams of Smoked paprika powder; 700 ML of Water; 1 Piece of Vegetable stock cube; 4 Grams of Nutritional yeast; 200 ML of Plant based cream; 1 Piece of Lemon; 1 Piece of Shallots; 1 Piece of Cucumber; 150 Grams of Cherry tomatoes; 15 Grams of Fresh coriander; 1 Tsp of Black pepper; 1 Tsp of Salt; 300 ML of Water; 150 Grams of Basmati rice

with Kachumber Salad

Punjabi dal makhani is traditionally made with black lentils. To speed things up, we're using brown lentils and canned beans instead!

215 Reviews

Cals 1024 · Prot 37 · Carbs 142 · Fat 38

Vegan

40 min

Cheat's Makhani Dal with Kachumber Salad

Punjabi dal makhani is traditionally made with black lentils. To speed things up, we're using brown lentils and canned beans instead!

215 Reviews

Cals 1024 · Prot 37 · Carbs 142 · Fat 38

Vegan

Ingredients

Dal

Canned lentils

265 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

700 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

Salt

0.5 Tsp

Water

300 ML

Basmati rice

150 Grams

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)	4290 / 1024
Fats (g)	38.4
of which saturated (g)	24
Carbohydrates (g)	142
of which sugars (g)	18.2
Fibers (g)	25.9
Proteins (g)	37
Salt (g)	2.6

*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 kidney beans. Peel and finely chop 0.5 onion. Finely chop the green chilli. Split the cardamom pods open with the back of a knife.

2 Fry

Heat a large pot over a medium heat with the coconut oil. Fry the onion with a pinch of salt for 7-8 min until softened. Add the ginger garlic paste, green chilli (spicy!), cardamom pods, garam masala, tomato paste and smoked paprika. Fry for 2 min further.

3 Simmer

Add the lentils, kidney beans, measured water, stock cube and nutritional yeast. Simmer, covered, for 20-25 min, stirring occasionally, until the lentils are softened and falling apart. Once the mixture has reduced, add the plant based[ cream and 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 measured water to a pan with a lid and bring to a boil over a high heat. Lower the heat, cover, and cook for 12-14 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.

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 cherry tomatoes. Finely chop the coriander. Add all ingredients to the bowl with the lemon juice. Season with salt and pepper and give everything a good mix.