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.
Shop Ingredients online
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.
Add the garlic, ginger, chilli and nutmeg and continue to cook for a further 2-3 minutes until very fragrant.
Add the Wattie's Indian-style tomatoes and simmer, stirring regularly for 5 minutes to allow all the ingredients to simmer along together.
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.
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.
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.
What do I need?
50 g 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