Photo by dhiraj jain on Pexels
Creamy Dal Makhani with Garlic Naan
Lentils and kidney beans are simmered with tomato passata and coconut milk, then seasoned with garam masala and served with naan.
- 150 g black lentils
- 100 g red kidney beans
- 200 ml coconut milk
- 150 ml tomato passata
- 1 medium white onion
- 15 g fresh ginger
- 4 pieces garlic cloves
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 pieces naan bread
- 20 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Rinse lentils and kidney beans, then boil in salted water for 15 minutes until tender
- Step 2
Finely dice onion, mince ginger and garlic
- Step 3
Heat oil in large pan, sauté onion for 4 minutes until softened
- Step 4
Add ginger, garlic, garam masala, cumin and paprika, cook 1 minute until fragrant
- Step 5
Pour in tomato passata and coconut milk, bring to gentle simmer
- Step 6
Drain lentils and beans, add to pan with 100ml water
- Step 7
Simmer for 8 minutes, stirring occasionally, until creamy consistency
- Step 8
Season with salt and pepper, warm naan in toaster
- Step 9
Serve dal garnished with fresh coriander alongside warm naan
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