Super Delicious Dahl Makhani
This dish is a combination of my two favourite Indian dishes: tofu Makhani and Dahl.
Servings Prep Time
4people 10minutes
Cook Time Passive Time
40minutes 30minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
40minutes 30minutes
Ingredients
Instructions
  1. Soak the lentils in hot water for at least 30 minutes (up to 2 hours). This will cut a bit their cooking time.
  2. Blend chopped tomatoes until you reach a smooth sauce.
  3. In a pan heat the olive oil, add the chopped onion, season with salt and sauté until soft. Pour in all the spices and herbs: curry powder, turmeric, chili flakes, ginger, garlic and bay leaves. Heat for a couple of minutes to allow them release their flavour.
  4. Drain and rinse well the lentils, then add them to the pan with the onion and oil. Add blended tomatoes, top with boiling water (around 600 ml), cover with the lid and simmer for 30-40 minutes. Note: lentils may absorbe all the liquid, so make sure you keep an eye during cooking and add more hot water if needed.
  5. In the mean time you can start cooking the jasmine rice. To make it fluffy and fragrant simply add the rice with twice its weight of water in a pot, add 1 tsp of vegetable oil and a pinch of salt or turmeric (optional). Cover with its lid and simmer on medium-low heat for 10-12 minutes.
  6. Give lentils a little stir and taste, adjust with salt and pepper, then add the plant based milk.
  7. Simmer for another couple of minutes and serve with fragrant fluffy rice (or naans if you prefer).