Rich & Luxurious Black Daal Makhani With Pickled Red Onion, Coconut Yoghurt, and Garlic & Herb Flatbread

Method

1. Drain the lentils and take out a large saucepan. Pour the black daal makhani sauce into your large saucepan along with the drained black lentils . Place over a medium heat and cook until piping hot, around 4-5 minutes. Stir occasionally while cooking, adding a splash of water as needed if it starts to stick. Season with salt to taste.
2. Warm the g arlic & herb flatbreads in a dry frying pan for 30 seconds on each side.
3. Roughly chop the coriander leaves.
4. To serve, divide the daal between serving bowls. Top with a dollop of coconut yoghurt , some pickled red onion , and a scattering of fresh coriander . Serve with garlic & herb flatbreads on the side. Enjoy!

Highlighted = a make-ahead base; that's where it goes in.