Rich & Luxurious Black Daal Makhani With Pickled Red Onion, Coconut Yoghurt, and Garlic & Herb Flatbread

Total time8 min

Active time8 min

Cooking Timeline

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These steps determine the minimum cooking time. Any delay here delays the entire recipe.

8m total • 2/4 critical

0 min

5 min

8 min

⚡Critical stepHeat daal and lentils in saucepan

Cooking • 5 min • Start 0m

Cooking

Warm flatbreads in frying pan

Cooking • 1 min • Start 0m • 4m slack

Cooking

Roughly chop the coriander leaves

Prep • 1 min • Start 0m • 4m slack

Prep

⚡Critical stepPlate daal and garnish to serve

Finishing • 3 min • Start 5m

Finishing

Calories705 kcal

Protein24.6g

Fat27.8g

Carbs98.3g

Fibre23.8g

Salt0.5g

Heat daal and lentils in saucepan
5 min
Drain the lentils and take out a large saucepan. Pour the black daal makhani sauce into your large saucepan along with the drained black 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.
Equipment: large saucepan, colander
Warm flatbreads in frying pan
1 min
Warm the g arlic & herb flatbreads in a dry frying pan for 30 seconds on each side.
Equipment: frying pan
Roughly chop the coriander leaves
1 min
Roughly chop the coriander leaves.
Equipment: knife, chopping board
Plate daal and garnish to serve
3 min
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!
Equipment: serving bowls, spoon