Light black bean and lentil dal makhani

Ingredients

For 1 serving

• Cooked black beans100 g
• Cooked lentils80 g
• Tomato passata120 g
• Onion50 g
• Garlic1 clove
• Ginger5 g
• Garam masala1 teaspoon
• Cumin1 teaspoon
• Plain nonfat yogurt50 g
• Ghee1 teaspoon
• Sunflower oil1 teaspoon
• Basmati rice45 g
• Saltto taste

Contains: lactose,

Method

1. Rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered.
2. Meanwhile finely chop the onion and garlic and grate the ginger. Rinse and drain the cooked black beans and lentils.
3. Heat the sunflower oil in a saucepan over medium heat, toast the cumin for 30 seconds, then add the onion, garlic and ginger and fry for 4 minutes, until the onion is soft and translucent.
4. Stir in the garam masala for a few seconds, then add the tomato passata, beans, lentils and a small glass of water.
5. Simmer over low heat for 20 minutes, stirring often and mashing some of the pulses with the back of the spoon, until the dal is thick and creamy.
6. Take off the heat and stir in the yoghurt and ghee: off the heat the yoghurt won't split. Serve with the rice.