Rich & Luxurious Black Daal Makhani With Pickled Red Onion, Coconut Yoghurt, and Garlic & Herb Flatbread
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Drain the lentils and take out a large saucepan. Pour theĀ blackĀ daal makhani sauceĀ into your large saucepan along with the drainedĀ blackĀ lentils. Place over a medium heat and cook until piping hot, around 4-5 minutes. Stir occasionally while cooking, adding a splash of water as needed if it starts to stick. Season with salt to taste.
STEP 2
Warm the garlic & herb flatbreadsĀ in a dry frying pan for 30 seconds on each side.
STEP 3
Roughly chop theĀ corianderĀ leaves.
STEP 4
To serve, divide the daal between serving bowls. Top with a dollop of coconut yoghurt, some pickled red onion, and a scattering of fresh coriander. Serve with garlic & herb flatbreads on the side. Enjoy!
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Rich & Luxurious Black Daal Makhani With Pickled Red Onion, Coconut Yoghurt, and Garlic & Herb Flatbread
Rich & Luxurious Black Daal Makhani With Pickled Red Onion, Coconut Yoghurt, and Garlic & Herb Flatbread
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Drain the lentils and take out a large saucepan. Pour theĀ blackĀ daal makhani sauceĀ into your large saucepan along with the drainedĀ blackĀ lentils. Place over a medium heat and cook until piping hot, around 4-5 minutes. Stir occasionally while cooking, adding a splash of water as needed if it starts to stick. Season with salt to taste.
STEP 2
Warm the garlic & herb flatbreadsĀ in a dry frying pan for 30 seconds on each side.
STEP 3
Roughly chop theĀ corianderĀ leaves.
STEP 4
To serve, divide the daal between serving bowls. Top with a dollop of coconut yoghurt, some pickled red onion, and a scattering of fresh coriander. Serve with garlic & herb flatbreads on the side. Enjoy!
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Drain the lentils and take out a large saucepan. Pour theĀ blackĀ daal makhani sauceĀ into your large saucepan along with the drainedĀ blackĀ lentils. Place over a medium heat and cook until piping hot, around 4-5 minutes. Stir occasionally while cooking, adding a splash of water as needed if it starts to stick. Season with salt to taste.
STEP 2
Warm the garlic & herb flatbreadsĀ in a dry frying pan for 30 seconds on each side.
STEP 3
Roughly chop theĀ corianderĀ leaves.
STEP 4
To serve, divide the daal between serving bowls. Top with a dollop of coconut yoghurt, some pickled red onion, and a scattering of fresh coriander. Serve with garlic & herb flatbreads on the side. Enjoy!
