For this week’s Monday Meal we’re serving up ready-to-eat Dal Makhani.

This dal recipe from Shlokas is slow-cooked with black lentils, red kidney beans, butter, cream and mild fragrant spices.

It’s one of India’s most loved dal dishes and originates from India’s north.

It’s vegetarian, with no artificial flavours, colours, and preservatives.

We’ve served it with buttery pan-fried roti.

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Serves 2-3

Ingredients

1 pouch Shlokas Dal Makhani
1 pack Supreme Fresh Roti
Fresh Coriander

Method

Heat dal as per pouch directions.

Heat a frypan over medium heat.

Spread butter over both sides of the roti and pan-fry until it just starts to get crisp.

Remove from the pan and wrap in a warm tea towel while you cook the rest of the roti.

Divide the dal between bowls, garnish with coriander and serve with warm roti.