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!
Cals 827 · Prot 30 · Carbs 121 · Fat 23
Vegan
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60 min
photo
Punjabi dal makhani is traditionally made with black lentils. To speed things up, we're using brown lentils and canned beans instead!
Cals 827 · Prot 30 · Carbs 121 · Fat 23
Vegan
Try Hello Chef Now
Download PDF
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
Garam masala
5 Grams
Smoked paprika powder
2 Grams
Vegetable stock cube
1 Piece
Water
700 ML
Tomato paste
30 Grams
Red kidney beans
240 Grams
Cashew cream cheeze
110 Grams
Salad
Cucumber
1 Piece
Cherry tomatoes
150 Grams
Fresh coriander
15 Grams
Shallots
1 Piece
Lemon
1 Piece
Black pepper
0.5 Tsp
Rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
350 ML

Tips for fussy eaters

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

Pro tip

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

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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 pot 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, tomato paste 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, 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 cherry tomatoes. Finely chop the coriander. Add the lot to the bowl. 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 is often finished with cream or butter - to keep things vegan, we're using cashew cream cheese instead!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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