Makhani Dal

with Kachumber Salad

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vegan
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Instructions

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1 Prep

Thoroughly rinse the brown lentils. Peel and finely chop the onion. Finely chop the green chilli. Split the cardamom pods open with the back of a knife.

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2 Fry onion

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

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3 Simmer dal

Add the lentils, stock cube, measured water and tomato paste. Simmer, covered, for 45-60 min or until the lentils are softened and falling apart. Stir occasionally. 

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4 Cook rice

Meanwhile, add the basmati rice, salt and the measured water 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.

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5 Prepare kachumber

Meanwhile, chop the cucumbercherry tomatoes and coriander finely. Peel and chop the shallots finely. Juice the lemon into a bowl. Add a drizzle of olive oil, the cucumbertomatoescoriander and shallots. Season with salt and pepper and give everything a good mix up. 

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6 Finish dal

Drain and rinse the kidney beans. Once the lentils are softened, add the kidney beans and cashew cream cheese to the pan and simmer for 3 min further. Serve the dal over the rice with the kachumber salad to the side. 

Tips for fussy eaters

Can't handle the heat? Go easy on the green chillies!

Pro tip

Makhani dal's often finished with cream or butter - to keep things vegan, we're using cashew cream cheese instead!

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

Cooking Time: 60 min

Cals 850 · Prot 30 · Carbs 119 · Fat 27

Dairy-Free

Ingredients

Number of people

Dal

Brown lentils 150 Grams
White onion 1 Piece
Green chilli small 1 Piece
Cardamom pods 4 Pieces
Coconut oil 10 ML
Ginger garlic paste 20 Grams
Garam masala powder 5 Grams
Smoked paprika powder 2 Grams
Vegetable stock cube 1 Piece
Water 700 ML
Tomato paste 30 Grams
Red kidney beans 240 Grams
Vegan cashew cream cheese 110 Grams

Salad

Cucumber 1 Piece
Cherry tomatoes 150 Grams
Fresh coriander 20 Grams
Shallots 1 Piece
Lemon 1 Piece
Black pepper 1 Tsp

Rice

Basmati rice 150 Grams
Salt 1 Tsp
Water 350 ML

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

Cooking Time: 60 min

Cals 850 · Prot 30 · Carbs 119 · Fat 27

Dairy-Free

Instructions

photo

1 Prep

Thoroughly rinse the brown lentils. Peel and finely chop the onion. Finely chop the green chilli. Split the cardamom pods open with the back of a knife.

photo

2 Fry onion

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

photo

3 Simmer dal

Add the lentils, stock cube, measured water and tomato paste. Simmer, covered, for 45-60 min or until the lentils are softened and falling apart. Stir occasionally. 

photo

4 Cook rice

Meanwhile, add the basmati rice, salt and the measured water 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.

photo

5 Prepare kachumber

Meanwhile, chop the cucumbercherry tomatoes and coriander finely. Peel and chop the shallots finely. Juice the lemon into a bowl. Add a drizzle of olive oil, the cucumbertomatoescoriander and shallots. Season with salt and pepper and give everything a good mix up. 

photo

6 Finish dal

Drain and rinse the kidney beans. Once the lentils are softened, add the kidney beans and cashew cream cheese to the pan and simmer for 3 min further. Serve the dal over the rice with the kachumber salad to the side. 

Tips for fussy eaters

Can't handle the heat? Go easy on the green chillies!

Pro tip

Makhani dal's often finished with cream or butter - to keep things vegan, we're using cashew cream cheese instead!

Ingredients

Number of people

Dal

Brown lentils 150 Grams
White onion 1 Piece
Green chilli small 1 Piece
Cardamom pods 4 Pieces
Coconut oil 10 ML
Ginger garlic paste 20 Grams
Garam masala powder 5 Grams
Smoked paprika powder 2 Grams
Vegetable stock cube 1 Piece
Water 700 ML
Tomato paste 30 Grams
Red kidney beans 240 Grams
Vegan cashew cream cheese 110 Grams

Salad

Cucumber 1 Piece
Cherry tomatoes 150 Grams
Fresh coriander 20 Grams
Shallots 1 Piece
Lemon 1 Piece
Black pepper 1 Tsp

Rice

Basmati rice 150 Grams
Salt 1 Tsp
Water 350 ML
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