Cheat’s Dhal Makhani using Charmaine Solomon’s Butter Chicken Marinade

INGREDIENTS:

1/3 cup fine cracked wheat

1 tablespoon ghee or oil

1 medium onion, finely chopped

1 medium yellow capsicum, diced

1x 420g canned kidney beans, drained

1x 425g canned black beans, drained

1 cup frozen corn kernels

½ jar Charmaine Solomon’s Butter Chicken Marinade

¾ cup tomato puree

½ cup cream

3 tablespoons ghee (or butter) to finish

Small bunch of fresh coriander, chopped to garnish

*Ground chilli powder to taste if desired

DIRECTIONS:

Rinse the cracked wheat in a fine sieve and then soak it in 2/3 cup cold water while continuing with the recipe.

Heat the ghee in a medium-sized pan and slowly cook the onion until just translucent, about 10 minutes. Add the capsicum and cook until it is slightly softened, about another 5 minutes. Add drained beans, soaked cracked wheat, corn kernels, Butter Chicken Marinade, and some extra chilli if you need more excitement in your life, stir to combine. Add the tomato puree and the cream and cook until the cracked wheat is tender, approximately 15 minutes.

Stir in the extra ghee and when it has melted into the hot dhal, sprinkle over the chopped coriander. Serve hot with steamed basmati rice.

The word ‘makhani’ in the title is in acknowledgement of the generous amount of butter used to finish this decadent dish of the Mughal empire.