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Dal Makhani with Brown Basmati Rice & Tomato Chutney
2 or 4 Serving Dinner

Dal Makhani

with Brown Basmati Rice & Tomato Chutney

Tags: Gluten-Free High-Protein Soy-Free Chef's Choice Less Prep
Cook Time
2 Servings  |  45 min 4 Servings  |  55 min

Nutrition (per serving)

CALORIES
630
FAT
27g
CARBOHYDRATES
84g
PROTEIN
15g

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INGREDIENTS

  1. ½ cup brown basmati rice
  2. ¼ tsp cumin seeds
  3. 1 onion, peeled and diced
  4. 3 garlic cloves, peeled and minced
  5. 1 oz fresh ginger, peeled and minced
  6. 1 tbsp curry powder
  7. ⅓ cup beluga lentils, rinsed and sorted
  8. 5.5 oz coconut milk
  9. 2 tsp turbinado sugar
  10. 1 lemon, halved and juiced
  11. 1 oz vegan butter
  12. 3 tbsp tomato chutney
  13. 1 tbsp vegetable oil*
  14. Salt*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: tree nut (coconut)
Tools: Medium saucepan with lid, Small saucepan with lid
Cook Time
2 Servings  |  45 min 4 Servings  |  55 min

Nutrition (per serving)

CALORIES
630
FAT
27g
CARBOHYDRATES
84g
PROTEIN
15g

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INSTRUCTIONS

1
Cook the brown rice

Add rice, 1½ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and rice is tender, 35 to 40 minutes. (4-serving meal: use 3 cups water)

2
Sauté the aromatics

Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add cumin seeds and cook until fragrant, about 30 seconds. Add onion, garlic, and ginger and cook, stirring frequently, until onion softens, 3 to 4 minutes. Add curry powder and cook until fragrant, about 1 minute. (4-serving meal: use 2 tbsp vegetable oil)

3
Simmer the dal

Add lentils, coconut milk, turbinado sugar, and 1 cup water to the medium saucepan with the aromatics. Bring dal to a boil, cover, reduce heat to low, and simmer until lentils are tender, 22 to 25 minutes. (4-serving meal: use 2 cups water) TIP: To “sort” (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.

4
Serve

When the dal is finished cooking, add just 1 tbsp lemon juice, butter, and ½ tsp salt and stir. Fluff rice with a fork. Ladle dal makhani into large bowls and top with rice and tomato chutney. Eat up! (4-serving meal: use 2 tbsp lemon juice, 1 tsp salt) TIP: Keep remaining lemon juice for your own use.

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