Black Dal Makhani (often written Dal Makhani) is a creamy, slow-cooked lentil dish from North India. Traditionally made with whole black lentils and kidney beans, I prefer black beans. My take keeps the cosy, authentic taste but with a lighter finish and is easier to make.
Whether you’re gluten-free, plant-based, or just looking for a tasty, simple recipe, these falafels are quick to make, fun to cook, and sure to impress.
Tip: Cooked black lentils keep their shape, so they’re excellent for meal prep. Store in the fridge for 4–5 days or freeze in portions for quick, nourishing meals.
These healthy Lettuce Wraps with Black Rice and Mushrooms are packed with flavour, naturally gluten-free, and perfect for a light vegan lunch or dinner. Ready in 30 minutes!
Learn how to make a healthy homemade spinach pie with a spelt flour crust. This easy vegetarian recipe is perfect for a wholesome lunch or dinner, packed with flavour and nutrients.