MAKHANI BEAN DAHL WITH NAAN BREAD
by
JERRY MAI
INGREDIENTS
Serves 4
2 tins Whitlocks Mahkani beans
1 tin lentils
1 brown onion, diced
1 tablespoon ginger, minced
2 cloves garlic, minced
1 tsp coriander powder
1 tsp cumin powder
1 large green chilli, minced
200ml coconut milk
Coriander leaves, washed roughly chopped
4 naan bread
Salt /pepper
Click the video below to watch the full recipe.
METHOD
. In a pan on medium heat, fry the onion, green chilli, ginger and garlic until soft
Add the cumin and coriander powder. Cook until aromatic.
Add the Whitlocks Mahkani beans and lentils then top with 2 cups water, bring to a simmer
Add the coconut milk and simmer for approx 4-5 mins. Season with salt and pepper
Cook the nan bread as per instructions on the packet
Serve in a bowl with chopped coriander and naan bread
LFHW TIP: When making something like a Dahl, I always have leftovers, something like this is perfect to freeze and store for coming weeks!
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