Vegan dal makhani with kidney beans and lentils

Ingredients

For 1 serving

• Cooked red kidney beans120 g
• Cooked lentils100 g
• Basmati rice45 g
• Tomato passata120 g
• Onion40 g
• Garlic1 clove
• Ginger5 g
• Garam masala1 teaspoon
• Paprika0.5 teaspoon
• Soy cream30 g
• Sunflower oil8 g
• Saltto taste

Contains: soy,

Method

1. Finely chop the onion and garlic and grate the peeled ginger; rinse and drain the cooked kidney beans and lentils.
2. Heat the sunflower oil in a saucepan over medium heat and fry the onion, garlic and ginger for 5–6 minutes, until the onion is golden.
3. Add the garam masala and paprika and stir for 30 seconds, until fragrant, then pour in the tomato passata and cook for 3 minutes.
4. Add the beans and lentils with half a glass of water, season with salt and simmer over low heat for 25 minutes, stirring now and then and mashing some of them with the back of the ladle, until the dal is thick and creamy.
5. Meanwhile rinse the basmati rice and cook it in plenty of salted boiling water for 12 minutes, until tender; drain and keep covered.
6. Turn off the heat, stir in the soy cream, adjust the salt and serve the dal with the rice.