zoom Makhani dhal

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Makhani dhal

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Makhani dhal

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    100g Waitrose LOVE Life quick cook lentil mix, rinsed
    1 tbsp vegetable oil
    1 onion, diced
    1 tbsp grated fresh root ginger
    1 garlic clove, crushed
    1 green chilli, deseeded and finely chopped
    3 tbsp Cooks’ Ingredients makhani curry paste
    400g can chopped tomatoes
    400g can red kidney beans in water, drained and rinsed
    2 tbsp low fat natural yogurt


    1. Bring 1 litre water to the boil in a large pan and cook the lentils for 10 minutes. Meanwhile, heat the oil in a large pan and cook the onion, ginger, garlic and chilli over a medium heat for 5 minutes, stirring, until softened. Stir in the curry paste and cook for another minute.

    2. Drain the cooked lentils and add to the pan with the tomatoes and kidney beans. Bring to the boil and simmer gently for 10 minutes, adding a little water if it looks dry. Season, stir through the yogurt and serve with brown rice, if liked.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars