Quick dhal with smoked chilli butter
This speedy dhal makes smart use of canned beans and lentils. If you can't get hold of the smoked butter, use unsalted butter plus a pinch of smoked paprika.
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
- 1 tbsp Vegetable oil
- 1 onion, finely chopped
- ½ x 25g pack coriander, stalks finely chopped, leaves picked
- 1½ tsp ground cumin
- 2 tsp garam masala
- 227g Essential Chopped Tomatoes
- 400g Essential Lentils in Water
- 400g can Essential Red Kidney Beans in Water
- 250g pouch microwavable basmati rice
- ½ tsp fine sea salt
- 2 tbsp double cream
- 20g Cooks’ Ingredients Frozen Smoked Butter
Heat the oil in a medium saucepan and add the onion. Fry for minutes until translucent and beginning to soften. Tip in the coriander stalks, cumin and garam masala and fry, stirring, for 3 minutes until fragrant.
Tip in the tomatoes, lentils and kidney beans plus the liquid from both cans and bring to the boil. Reduce the heat and simmer for 15 minutes. Remove from the hob and whizz with a hand blender (or use a food processor) to roughly purée the dhal, keeping some beans and lentils whole for texture.
Heat the rice according to pack instructions. Stir the salt, 1 tbsp cream and the smoked butter into the dhal until melted, then divide between bowls with the rice. Drizzle over the remaining cream and scatter with the coriander leaves.
Switch the kidney beans for plain canned black beans or canned butter beans.
Typical values per serving when made using specific products in recipe