All Recipes

Dahl makani

Prep

0-15 mins

Total

40 MIN

Servings

4 Servings

Ingredients

50 g

Butter

1 

Small red onion, peeled and finely diced

4 cloves

Garlic, peeled and finely chopped

1 tbsp

Grated fresh ginger

1 

Green chilli, deseeded and finely sliced

1 tsp

Ground nutmeg

2 

X 400g can Wattie's indian-style tomatoes

400 g

Can Wattie's lentils in spring water, rinsed and well-drained

400 g

Can Wattie's red kidney or black beans, rinsed and well-drained

1 cup

Vegetable stock

1/2-3/4 cup

Cream

Instructions

Step 1

Into a large saucepan put the butter and onion and cook over a low heat for about 8-10 minutes until the onion has become very soft.

Step 2

Add the garlic, ginger, chilli and nutmeg and continue to cook for a further 2-3 minutes until very fragrant.

Step 3

Add the Wattie's Indian-style tomatoes and simmer, stirring regularly for 5 minutes to allow all the ingredients to simmer along together.

Step 4

Add the well-drained Wattie's Lentils in spring-water and Wattie's Kidney or Black Beans and allow the mixture to simmer for a further 15-20 minutes until the pulses have completely softened. Stir regularly.

Step 5

Use a potato masher to mash some of the pulses to help thicken the sauce. Add more vegetable stock if wished for a thinner dish. Season well with salt and pepper.

Step 6

Stir in the cream and taste. Dahl Makani has a porridge-like texture and it is best served with a garnish of fresh coriander, sliced or ground chilli if wished. Accompany with warm, buttered paratha or naan bread.

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