Cooking instructions

5 minute meal

Rich & Luxurious Black Daal Makhani With Pickled Red Onion, Coconut Yoghurt, and Garlic & Herb Flatbread

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 & herb flatbread 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 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

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 garlic & herb flatbreads in a dry frying pan for 30 seconds on each side.

STEP 3

Roughly chop the coriander leaves.

STEP 4

To serve, divide the daal between serving bowls. Top with a dollop of coconut yoghurt, some pickled red onion, and a scattering of fresh coriander. Serve with garlic & herb flatbreads on the side. Enjoy!

What’s in your box

Black Daal Makhani Sauc

Coconut Yoghurt

Red Onion Pickle

Coriander

Black Lentils

Garlic & Herb Flatbread

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 & herb flatbread (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

Our kitchen handles CELERY, SOYA, GLUTEN, TREE NUTS, PEANUTS, MUSTARD, SESAME and SULPHITES. Although we have strict allergen management procedures in place, traces of these allergens may be present.