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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, Soy-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
55 min
CALORIES
770
FAT
32g
CARBOHYDRATES
103g
PROTEIN
18g

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INGREDIENTS

  1. ¾ cup brown basmati rice
  2. 1 onion
  3. 3 garlic cloves
  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 turbinado sugar
  10. 1 lemon
  11. 3 tbsp vegan butter
  12. 3 tbsp tomato chutney
  13. 1 tbsp (2 tbsp) vegetable oil*
  14. Salt*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: tree nut (coconut)
Tools: Small saucepan with lid, Medium saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
55 min
CALORIES
770
FAT
32g
CARBOHYDRATES
103g
PROTEIN
18g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the brown rice

Add basmati rice, 1½ cups (3 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 the water is absorbed and rice is tender, 35 to 40 minutes.

2
Prepare the produce

Peel and dice the onion(s). Peel and mince the garlic and ginger. Rinse and sort the beluga lentils. TIP: To “sort” means to look for and discard any naturally occurring debris or stones.

3
Sauté the aromatics

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

4
Simmer the dal

Add lentils, coconut milk, turbinado sugar, and 1 cup (2 cups) 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.

5
Serve

Halve and juice the lemon(s). When the dal is finished cooking, add just 1 tbsp (2 tbsp) lemon juice, butter, and ½ tsp (1 tsp) salt, and stir. Fluff rice with a fork. Ladle the dal makhani into large bowls, and top with rice and tomato chutney. Enjoy!

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