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Dal Makhani recipe
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25 ratings
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
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
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1320kj
317kcal
16%
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Fat
22g
32%
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Saturates
11g
53%
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Sugars
3g
4%
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Salt
1.7g
29%
of the reference intake
Carbohydrate 21.1g
Protein 9.3g
Fibre 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.
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