Weeknight red lentil dal makhani-style
Red lentils in a tomato-butter masala finished with yogurt; makhani depth in 35 minutes.
Slow black dal with roast squash
Overnight-style black dal, restaurant-deep but light on butter, with roast squash on top.
Ingredients
Servings 6
Quantities scaled from the original (6 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Simmer the soaked dal in the water 90 minutes until collapsing.
- Step 2
Fry onion in oil and butter; add garlic, ginger, puree and spices.
- Step 3
Stir into the dal; simmer 20 more minutes, mashing some.
- Step 4
Finish with cream. Top with roast squash and coriander; chapatis alongside.
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Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 20g |
| Carbohydrates | 62g |
| – of which sugars | 10g |
| Fibre | 12g |
| Fat | 15g |
| – of which saturates | 6g |
| – of which omega-3 | 0.2g |
| Calcium | 140mg |
| Iron | 5.8mg |
| Salt | 0.6g |
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