Dal Makhani Grilled Cheese Brunch

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.

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.

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.

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.

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.

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.