Dal Makhani recipe
Brighten up dinner with this vibrant Indian-inspired dish that's bursting with hearty lentils and rich flavour. Fragrant spices and a touch of chilli heat make this a wonderfully satisfying family supper.
See method- Serves 4
- 10 mins to prepare and 35 mins to cook
- 317 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 3 garlic cloves, finely chopped
- 3cm piece ginger, thinly sliced into matchsticks
- 3 cardamom pods
- 2 tbsp tomato purée
- 1 tsp mild chilli powder
- 1 tsp garam masala
- ½ tsp ground cinnamon
- 500ml vegetable stock
- 400g tin kidney beans, drained and rinsed
- 390g tin green lentils, drained and rinsed
- 2 tbsp butter
- 50ml double cream, plus 2 tbsp to garnish
- small handful coriander leaves, to garnish
Each serving contains
- Energy
- 1320kJ 317.0kcal
- Fat
- 22g
- Saturates
- 11g
- Salt
- 1.7g
- Sugars
- 3g
of the Reference intake
Carbohydrate 21.1gProtein 9.3gFibre 1.4g
Method
- Heat the oil in a saucepan over a high heat. Add the onion and stir fry for 2-3 mins, until translucent. Add the garlic and one inch of the ginger and continue to stir-fry for another 1-2 mins, until just turning golden. Add the cardamom pods and stir-fry for 10 seconds, or until fragrant.
- Reduce the heat to low and add the tomato purée, chilli powder, garam masala, ground cinnamon and a good pinch of salt. Mix well and cook for a few seconds to allow the flavour of the spices to develop. Pour in the stock, kidney beans and lentils. Mix well and bring to the boil over a high heat. Cover, reduce the heat to low and cook for 20 mins.
- Remove the cardamom pods. Using an electric hand whisk, blend the dal until smooth. Add the butter and cream, then mix well and season to taste.
- Divide between four serving bowls. Using a teaspoon, swirl the remaining cream over each one. Top with a little coriander and some of the remaining ginger. Serve immediately.
- See more Indian recipes
