Dal Makhani with Brown Basmati Rice & Tomato Chutney

Dal Makhani

with Brown Basmati Rice & Tomato Chutney

GET RECIPES DELIVERED
dinner

Soy-Free Gluten-Free Summer Recipes Spring Recipes Dinner High-Protein Grain Bowl Indian Beans/Legumes
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
760
FAT
31g
CARBOHYDRATES
110g
PROTEIN
20g

MAIN INGREDIENTS

  1. ¾ cup brown basmati rice
  2. 1 onion
  3. 3 cloves garlic
  4. 1 oz Fresh ginger
  5. ⅓ cup beluga lentils
  6. ¼ tsp cumin seeds
  7. 1 tbsp curry powder
  8. 5.5 oz coconut milk
  9. 2 tsp coconut sugar
  10. ¼ oz fresh cilantro
  11. 1 lemon
  12. 3 tbsp vegan butter
  13. 3 tbsp tomato chutney
  14. 1 tbsp vegetable oil*
  15. Salt*
  16. *Not Included
  17. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Medium saucepan with lid

INSTRUCTIONS

1
Cook the rice
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.
2
Prepare the vegetables
Peel and dice the onion. Peel and mince the garlic. Peel and mince the ginger. Rinse and sort the beluga lentils.
3
Sauté the aromatics
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.
4
Simmer the dal
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.
5
Serve
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.