Cooking instructions

Rich & Luxurious Black Daal Makhani With Pickled Red Onion, Coconut Yoghurt & Garlic Naan

Creamy daal makhani is one of India's most special and popular daals. Tender black lentils and plump kidney beans are cooked slowly in coconut milk with curry leaves, black cardamom and star anise for a unique flavour. Served with Indian pickled red onion, cooling coconut yoghurt and soft garlic naan for mopping up all those delicious flavours.

Prep time

Total time

Cooking Mode:

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Drain the lentils and take out a large saucepan. Pour the black daal makhani sauce into your large saucepan along with the drained black lentils. Place over a medium heat and cook until piping hot, around 4-5 minutes. Stir occasionally while cooking, adding a splash of water as needed if it starts to stick. Season with salt to taste.

STEP 2

Warm the naan in a dry frying pan for 30 seconds on each side.

STEP 3

Roughly chop the coriander leaves.

STEP 4

To serve up, divide the daal between serving bowls, top with a dollop of coconut yoghurt, some pickled red onion and a scattering of fresh coriander. Enjoy!

What’s in your box

Black Daal Makhani Sauc

Garlic Naan

Coconut Yoghurt

Red Onion Pickle

Coriander

Black Lentils

Nutritional info

All nutritional values are based on a per person scale.

Calories

705kcal

Total fat

27.8g

Saturated fat

22.7g

Salt

0.5g

Total carbohydrate

98.3g

Total sugar

Fibre

23.8g

Protein

24.6g

Ingredients / Allergens

Black lentils, cumin seeds, coriander seeds, fenugreek, star anise, cardamom, cinnamon, chilli flakes, smoked paprika, clove powder, ginger, brown mustard seeds, chopped tomatoes, tomato puree, coconut milk, water, diced onion, garlic, green chilli, turmeric, creamed coconut, garam masala (coriander, cinnamon, cloves, ginger, star anise, cumin, chilli, fennel, black pepper, bay leaves, sunflower oil, nutmeg, cardamom), liquid smoke, kidney beans, lime, organic bouillon (rice flour, onion powder, carrot powder, turmeric, white pepper, sunflower oil, parsley), garlic naan (wheat (gluten), water, vegetable oil, garlic, herbs), coconut yoghurt (coconut milk (coconut extract, coconut water, water), coconut water (23%), cornflour, potato starch, stabilizer (pectin*), non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), coriander, red onion, red wine vinegar, raw natural cane sugar, sea salt

For allergens please see ingredients in bold

Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, PEANUTS, MUSTARD, SESAME SEEDS, SULPHITES