Fusion Kitchen · Brunch
Dal Makhani Grilled Cheese Brunch
An Indian-American brunch fusion, slow-cooked black lentil dal makhani used as the filling inside a crispy grilled cheese sandwich with aged cheddar and smoked butter so the spiced creamy dal and the molten cheese become one deeply satisfying brunch.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
28gFat
48gCarbs
8gSugar
6gFiber
740mgSodium
82mgChol
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Instructions
1
Prep
Dice 0.5 medium onion finely. Grate 2 garlic cloves and 0.5 thumb fresh ginger. Mix 1 tsp garam masala, 0.5 tsp cumin, 1 tbsp tomato paste. Grate 120g aged cheddar. Soften 40g smoked butter. Slice 0.5 small red chilli. Chop 5g fresh coriander. Have 400g drained lentils, 3 tbsp double cream, 4 sourdough slices, 2 tbsp mango chutney ready.
2
Bloom
Melt 20g unsalted butter in a small saucepan over medium heat. Add diced onion, cook 4–5 minutes until softened. Add grated garlic, ginger, spice mix, and tomato paste. Stir 1–2 minutes until fragrant and paste darkens slightly.
3
Build
Add 400g drained lentils to the pan, stir to coat in spice base. Cook 2 minutes. Pour in 3 tbsp double cream, stir through. Simmer 3–4 minutes until thick, saucy, and spreadable. Season with 0.5 tsp salt. Remove from heat.
4
Saute
While dal cools slightly, spread smoked butter on one side of all 4 bread slices to the edges. Lay two slices butter-side down. Scatter half the cheddar over each slice. Spoon dal filling evenly over cheese. Top with remaining cheddar. Press remaining bread slices on top, butter-side facing out.
5
Fry
Heat a frying pan over medium-low. Cook sandwiches 4–5 minutes, pressing firmly with spatula, until underside is deep golden. Flip carefully, cook 3–4 minutes until second side is golden and cheese is fully melted.
6
Rest and plate
Rest sandwiches 1 minute. Slice diagonally. Scatter fresh coriander and sliced chilli over the top. Serve with 2 tbsp mango chutney alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 thick slices sourdough bread
- 40g (1.4 oz) smoked butter
- 120g (4.2 oz) aged cheddar
- 400g (14.1 oz / 1 can) canned black lentils
- 20g (0.7 oz) unsalted butter
- 0.5 medium onion
- 2 garlic cloves
- 0.5 thumb fresh ginger
- 1 tsp garam masala
- 0.5 tsp ground cumin
- 1 tbsp tomato paste
- 45ml (3 tbsp) double cream
- 0.5 tsp fine sea salt
- 2 tbsp mango chutney
- 5g (small handful) fresh coriander
- 0.5 small fresh red chilli