Dal Makhani
with Brown Basmati Rice and Tomato Chutney
INGREDIENTS
- ¾ cup brown basmati rice
- 1 onion
- 3 cloves garlic
- 1 oz Fresh ginger
- ⅓ cup beluga lentils
- ¼ tsp cumin seeds
- 1 tbsp curry powder
- 5.5 oz coconut milk
- 2 tsp coconut sugar
- ¼ oz fresh cilantro
- 1 lemon
- 3 tbsp vegan butter
- 3 tbsp tomato chutney
- 1 tbsp vegetable oil*
- Salt*
- *Not Included
- For full ingredient list, see Nutrition
INSTRUCTIONS
Preheat oven to 350°F to warm the flatbread. Add the brown basmati rice, 1½ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, and reduce heat to low. Simmer until the rice is cooked and all of the water is absorbed, about 35 to 40 minutes. Fluff the cooked rice with a fork.
Peel and dice the onion. Peel and mince the garlic. Peel and mince the ginger. Rinse and sort the beluga lentils.
Place a medium saucepan over medium heat with 1 tbsp vegetable oil. Once hot, add the cumin seeds, and cook until fragrant, about 30 seconds. Add the diced onion, minced garlic, and ginger, and cook, stirring frequently, until the onion softens, about 3 to 4 minutes. Add the curry powder and toast, stirring frequently, until fragrant, about 1 minute.
Add the beluga lentils, 1 ½ cups water, coconut milk, and coconut sugar. Bring liquid to a boil. Reduce heat to low, cover, and simmer until lentils are tender, about 22 to 25 minutes. Pick the cilantro leaves.
Season dal with 1 tsp salt then add the juice from the lemon. Stir in the butter. Taste dal and adjust seasoning if necessary. Fluff the cooked rice with a fork. Ladle dal into large bowls and sprinkle with cilantro. Serve dal makhani with brown basmati rice and tomato chutney.
SIMILAR RECIPES
Mango Curry with Chickpea Dumplings and Spinach Amaranth
Chickpea Saag with Cumin Cauliflower Rice & Mango Chutney
Red Lentil Coconut Dal with Tomato Chutney & Brown Basmati Rice
Tuscan Grain Bowl with Arugula Walnut Pesto and Sun Dried Tomatoes
