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Dhal makhani

Name: Dhal makhani
Cook time: 25 min
Yield: 2
Cuisine: South Asia

with turmeric pickled carrots and poppadoms

Ready in around 25 mins

RECIPE FACT:

Dhal makhani is a popular and traditional Punjabi dish cooked in a creamy curry sauce.

Nutritional Info:

Energy: 2,307kJ (551kcal)
Protein: 19g
Carbohydate: 73g
Sugars: 20g
Fat, total:18g
Saturated:10g
Sodium:1,450mg
Contains:Almonds, Milk, Sulphites

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO MAKE THE PREPARE THE VEGETABLES:
Place the lentils into a sieve, rinse under cool running water and drain well. Slice the roasted capsicum into ½ cm slices and set aside. Peel the carrot and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel then place into a small bowl. Pour over the turmeric pickle, toss gently to combine and set aside.
2. TO COOK THE POPPADOMS:
Stove top option (preferred): Place a non-stick frying pan over a high heat with a drizzle of oil. Once the pan is hot, cook the cumin poppadoms one at a time for about 30-60 seconds on each side. They will crisp up as they cool. Microwave option: Place the poppadom in the microwave one at a time and cook on high for 30-40 secs, turning over halfway through the cooking time.
3. TO COOK THE DHAL MAKHANI:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Add the roasted capsicum and cook for 1 min. Add the makhani curry sauce, lentils, baby spinach and ¼ cup of water then season with salt. Add 2 tsps of butter, stir and bring to a simmer. Cook for 4-5 mins or until the spinach begins to wilt.
4. TO COOK THE RICE:
Microwave option (preferred): Open the bag of steamed brown rice, breaking up any clumps by squeezing the bag gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
TO SERVE:
Spoon the basmati rice and dhal makhani into bowls. Top with turmeric pickled carrot and sprinkle over raisins and toasted coconut. Serve the poppadom on the side for dipping.