Dahl Makhani

Dinner
Photo of Dahl Makhani

Ingredients

  • 1 can brown lentils
  • 1 can kidney beans
  • 1 medium onion, finely chopped
  • 1 green chili, chopped (optional)
  • 1 tsp grated ginger
  • 1 tsp crushed garlic
  • 1 can (400g) tomatoes, whizzed in a food processor
  • ½ tsp cumin seeds
  • 2–3 cloves
  • 2–3 cardamom pods
  • 1 cinnamon stick
  • 1 bay leaf
  • ½ tsp red chili powder
  • ½ tsp ground nutmeg
  • 1 cup vegetable stock
  • Further water as required
  • ¼ to ⅓ cup low-fat cream or coconut cream
  • 3 tbsp butter or olivani
  • Salt, to taste

Method

  1. Heat butter or olivani in a large pan.
  2. Add cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaf. Sauté until aromatic.
  3. Add chopped onion and sauté until golden.
  4. Stir in ginger and garlic, cook until the raw smell disappears.
  5. Add green chili, stir for 1 minute.
  6. Add pureed tomatoes, red chili powder, and nutmeg. Stir well and cook on low heat until oil separates from the sides.
  7. Add lentils, kidney beans, vegetable stock, and extra water as needed. Stir well and bring to a gentle simmer.
  8. Simmer uncovered over low heat for ~25 minutes, stirring often to prevent sticking.
  9. Add salt to taste and continue to cook, adjusting consistency with more water if needed.
  10. Once thickened, stir in cream. Mix well and remove from heat.
  11. Serve with rice, couscous, or naan. Top with coconut yoghurt and coriander if desired.