Dhal Makhani

Okay so this is my first recipe post(be gentle)!
Tonight I decided to make one of my favourite dishes of all time, Dhal Makhani, with a recipe courtesy of the awesome BBC food magazine website: bbcgoodfood.com. However, I made some tweaks to make it lower in fat and just to make it tastier in general. It was absolutely delicious, however the Greek Yogurt I used curdled slightly, I didn't mind and I didn't notice, but some of you might mind so one commenter recommended Low-Fat Balkan-Style yogurt to avoid the curdling. The recipe follows:

Yields 5 servings

Ingredients:

1 cup black lentils

2 onions , finely chopped

2 green chillies , deseeded and sliced

1 tbsp. olive oil

1 tbsp grated fresh root ginger

3 garlic cloves , thinly sliced

1 tsp ground turmeric

½ tsp hot chilli powder (optional)

2 tsp ground cumin

2 tsp ground coriander

1 medium tomato, chopped

2 bay leaves

2 x 400g cans red kidney beans , rinsed

1/2 cup Greek Yogurt

2 tbsp. garam masala

handful chopped cilantro

3 cups of cooked long-grain brown rice

Instructions:

1. Boil the lentils in 4 cups of water for 15 mins until almost tender. Meanwhile, fry the onions and chillies in the olive oil for about 7 mins until starting to soften. Stir in the ginger, garlic and spices and cook over a low heat for 1 min more.
2. Pour in 4 cups boiling water followed by the cooked lentils and any liquid. Add the bay leaves, tomatoes, and beans, then simmer for 20 mins more until thickened. This can be made 2 days ahead and chilled, or frozen for up to 1 month.
3. To serve, return to the heat if necessary and stir in the yogurt and the garam masala. Season well. Pour into a bowl over the rice, dust with extra garam masala if desired and scatter with cilantro.

Nutritional Information per serving:
 Calories:458.8; fat:4.64 grams; carbohydrates: 86.6 grams; fibre: 15.92 grams; protein:19.08 grams; sodium:212.6 mg