All Recipes

Dahl makani

Prep

0-15 mins

Total

40 MIN

Servings

4 Servings

Dahl makani

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

  1. 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.

  2. Step 2

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

  3. 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.

  4. 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.

  5. 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.

  6. 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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