Dal Makhani & Cumin-Basmati Rice
Dal is one thing, but Chef Meena’s dal makhani is quite another. Black lentils and red kidney beans bubble away until irresistibly soft, thickened into a rich, creamy sauce with ripe tomatoes. This lush mix is layered with spices, like garam masala, along with ginger, garlic, and a flicker of heat from kashimiri chili. It’s served with cumin-scented basmati rice, and a refreshing mango salad to cut through the creaminess.
Nutritional facts
Protein
17g
Carbs
80g
Calories
690kcal
Fat
34g
Ingredients
Mango, Canola and Olive Oil Blend, Turmeric, Butter, Fenugreek, Red Onion, Cumin, Avocado Oil, Garlic Powder, Cumin, Garam Masala, Curry Leaf, Tomato Puree, Garlic, Red Kidney Beans, Mustard Seeds, Heavy Cream, Basmati Rice, Kosher Salt, Thai Green Peppers, Ginger, Black Lentils, Canned Tomato, Cayenne Powder
Contains milk, mustard.
Reviews
4.6
Based on 42 reviews
Rebecca · 07/31/25
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About Meena Sreenivas
Chef Meena Sreenivas is a professionally trained chef who took her love for cooking to the next level thanks to a great education and mentoring from the chefs at Hudson County Community College's Culinary Arts Institute in Jersey City, New Jersey. She grew up watching her mom and grandmother cook authentic South Indian dishes from her homeland of Kerala. This passion drove her to experiment with cooking the food of her culture while also incorporating other cuisines that we all know and love. Sreenivas's dishes are influenced by a mix of traditional Indian, French, and American cuisines. She has ideas and dishes with no boundaries, and creates flavors for your palate made with the professionalism of a true chef but also the heart of a home cook.
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