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Dal Makhani

2-3 servings (Toddler portion)
 10 months plus
Prep Time: 10 mins
Total time: 20 mins

A delicious creamy lentil curry that will fill your families tummies up 



  • Urad Dhal
  • Onion
  • Garlic 
  • Olive Oil 
  • Cumin
  • Ginger
  • Cashew Nuts
  • Tomato 
  • Alpro greek yoghurt
  • Tumeric 
  • 1 Cup Urad Dhal washed and soaked overnight
  • 1 small onion (diced) 
  • 2 cloves garlic (minced)
  • 1/2 tsp grated ginger 
  • 1 tomato 
  • Handful of soaked cashew nuts (soaked in water for 15 mins)
  • 1/2 tsp Turmeric 
  • 2 Tbsp Alpro plain greek yoghurt
  • 1 tsp tomato puree 
  • 1 tbsp olive oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • Bay leaves
      • Boil or pressure cook the Urad dhal with water and a couple of bay leaves for 15 mins (pressure cooker) or until cooked.

      • Mash the lentils with a potato masher or a fork and put aside 
      • In a saucepan heat up the olive oil. Add the cumin seeds and wait till they crackle 
      • Add the onion, garlic and ginger and cook for 2-3 mins.
      • Add the tomato puree and turmeric and cook for a further minute
      • Place the mixture into a blender along with the soaked cashew nuts, some water and a tomato (chopped). Blend until you have a smooth paste. 
      • Place the paste into a saucepan, add the mashed urad dhal and gently simmer for 15 mins. 
      • Now add in the Alpro greek yoghurt and stir to get a creamy texture. 
      • Optional- add a pinch of garam masala for a stronger taste. Serve with naan, chapatti or rice.

      My Veggie Bubba's Savoury Plant-Based Thepla is a perfect side dish for this Dal Makhani!

      My Veggie Bubba's Savoury Plant-Based Thepla



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