Punjabi dal makhani is traditionally made with black lentils. To speed things up, we're using brown lentils and canned beans instead!
207 Reviews
Cals 1082 · Prot 52 · Carbs 178 · Fat 15
Vegan
60 min
Punjabi dal makhani is traditionally made with black lentils. To speed things up, we're using brown lentils and canned beans instead!
207 Reviews
Cals 1082 · Prot 52 · Carbs 178 · Fat 15
Vegan
Ingredients
Number of People:
Dal
Brown lentils
150 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
Vegetable stock cube
15*
1 Piece
Water
700 ML
Red kidney beans
240 Grams
Cashew cream cheeze
2*
110 Grams
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, *2 Tree Nuts
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)
4527 / 1082
Fats (g)
14.5
of which saturated (g)
10.8
Carbohydrates (g)
178
of which sugars (g)
18.4
Fibers (g)
25.9
Proteins (g)
52.1
Salt (g)
3.6
*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
Thoroughly rinse the brownlentils. Peel and finely chop the 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. 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.
3 Simmer
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.
5 Prep
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.
6 Serve
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!