Dal Makhani with Roasted Cauliflower and Cumin Rice
Red lentils simmered with tomatoes, spices and kidney beans are served with roasted cauliflower and basmati cumin rice.
- 100 g red lentils, rinsed
- 200 g kidney beans, tinned and drained
- 250 g cauliflower florets
- 150 g basmati rice
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 200 g tinned tomatoes
- 60 ml Greek yoghurt
- 1 tsp cumin seeds
- 1 tsp garam masala
- ½ tsp turmeric powder
- 3 tbsp vegetable oil
- 1 pinch sea salt and black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 220°C. Toss cauliflower florets with 15 ml oil, salt, and pepper. Spread on a baking tray and roast for 20-25 minutes until golden and tender, stirring halfway through.
- Step 2
Rinse basmati rice under cold water until water runs clear. In a saucepan, heat 15 ml oil over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds. Add rice and stir to coat, then add 360 ml water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- Step 3
While rice cooks, heat 15 ml oil in a large saucepan over medium heat. Add diced onion and sauté for 5 minutes until softened. Add minced garlic and ginger, cook for 1 minute until fragrant.
- Step 4
Add garam masala and turmeric powder, stir for 30 seconds to bloom the spices. Add tinned tomatoes and lentils, stir well.
- Step 5
Add 240 ml water and bring to a simmer. Cook uncovered for 15-18 minutes, stirring occasionally, until lentils are soft and beginning to break down.
- Step 6
Stir in the kidney beans and cook for 2 minutes to heat through. Remove from heat and stir in Greek yoghurt until fully incorporated. Taste and adjust seasoning with salt and pepper.
- Step 7
Fluff the rice with a fork. Divide rice between two bowls, ladle dal makhani over the top, and arrange roasted cauliflower florets on the side. Serve immediately.
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