Dal Makhani with Brown Basmati Rice & Grilled Flatbread

Dal Makhani

with Brown Basmati Rice & Grilled Flatbread

VIEW WEEKLY MENUS
dinner

Dinner Winter Recipes Fall Recipes High-Protein Grain Bowl Indian Beans/Legumes
VIEW WEEKLY MENUS
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
890
FAT
33g
CARBOHYDRATES
126g
PROTEIN
25g

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. 1 tsp coconut sugar
  10. 1 flatbread
  11. 1 lemon
  12. 3 tbsp vegan butter
  13. 0.25 oz fresh cilantro
  14. 1 tbsp vegetable oil*
  15. Salt*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
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 makhani
Add the beluga lentils, 1½ cups water, coconut milk, and coconut sugar to the saucepan. Bring the dal to a boil. Reduce heat to low, cover, and simmer until lentils are tender, about 22 to 25 minutes.
5
Finishing touches
Place the flatbread in the oven to warm. Season the dal with 1 tsp salt and add the juice from the lemon. Stir in the butter. Taste and adjust seasoning with salt if necessary.
6
Serve
Ladle the dal makhani into large bowls. Pick the cilantro leaves from their stems and sprinkle on top. Serve dal with brown basmati rice and warm flatbread.