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!
747 Reviews
Cals 1192 · Prot 51 · Carbs 181 · Fat 37
Vegan
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60 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!
747 Reviews
Cals 1192 · Prot 51 · Carbs 181 · Fat 37
Vegan
Try Hello Chef Now
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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) 4988 / 1192
Fats (g) 37
of which saturated (g) 12.3
Carbohydrates (g) 181
of which sugars (g) 22.4
Fibers (g) 28.5
Proteins (g) 51.4
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

Prep

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.
Fry

2 Fry

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.
Simmer

3 Simmer

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

4 Boil 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.
Prep

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 cherry tomatoes. 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.
Serve

6 Serve

Drain and rinse the kidney beans. Once the lentils have softened, add the kidney beans and cashew cream cheeze 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!
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