Name: Dahl Makani
Cook time: 30 min
Yield: Makes Serves 4 - 5
Ingredients: 50g butter; 1 small red onion, peeled and finely diced; 4 cloves garlic, peeled and finely chopped; 1 tbsp grated fresh ginger; 1 green chilli, deseeded and finely sliced; 1 tsp ground nutmeg; 2 x 400g can Wattie's Indian-style Tomatoes; 400g can Wattie's Lentils in spring water, rinsed and well-drained; 400g can Wattie's Red Kidney or Black Beans, rinsed and well-drained; 1 cup vegetable stock; ½ - ¾ cup cream

Dahl is a very popular Indian vegetarian dish that’s incredibly easy to make with canned lentils and beans which make this dish quick and easy as they're all pre-soaked, cooked and ready to eat. And, this recipe uses Allyson’s favourite Wattie’s product of all time – Indian-style tomatoes. Recipe created by © Allyson Gofton 2021 and photography by Lottie Hedley

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Makes Serves 4 - 5

Prep Time 10 minutes

Cook Time 30 minutes

Easy As

Ingredients

50g butter

1 small red onion, peeled and finely diced

4 cloves garlic, peeled and finely chopped

1 tbsp grated fresh ginger

1 green chilli, deseeded and finely sliced

1 tsp ground nutmeg

2 x 400g can Wattie's Indian-style Tomatoes

400g can Wattie's Lentils in spring water, rinsed and well-drained

400g can Wattie's Red Kidney or Black Beans, rinsed and well-drained

1 cup vegetable stock

½ - ¾ cup cream

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Into a large saucepan put the butter and onion and cook over a low heat for about 8-10 minutes until the onion has become very soft.

Step 2

Add the garlic, ginger, chilli and nutmeg and continue to cook for a further 2-3 minutes until very fragrant.

Step 3

Add the Wattie's Indian-style tomatoes and simmer, stirring regularly for 5 minutes to allow all the ingredients to simmer along together.

Step 4

Add the well-drained Wattie's Lentils in spring-water and Wattie's Kidney or Black Beans and allow the mixture to simmer for a further 15-20 minutes until the pulses have completely softened. Stir regularly.

Step 5

Use a potato masher to mash some of the pulses to help thicken the sauce. Add more vegetable stock if wished for a thinner dish. Season well with salt and pepper.

Step 6

Stir in the cream and taste. Dahl Makani has a porridge-like texture and it is best served with a garnish of fresh coriander, sliced or ground chilli if wished. Accompany with warm, buttered paratha or naan bread.