with Brown Basmati Rice & Tomato Chutney
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- ½ cup brown basmati rice
- ¼ tsp cumin seeds
- 1 onion, peeled and diced
- 3 garlic cloves, peeled and minced
- 1 oz fresh ginger, peeled and minced
- 1 tbsp curry powder
- ⅓ cup beluga lentils, rinsed and sorted
- 5.5 oz coconut milk
- 2 tsp turbinado sugar
- 1 lemon, halved and juiced
- 1 oz vegan butter
- 3 tbsp tomato chutney
- 1 tbsp vegetable oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
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)
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)
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.
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.