Quick dhal with smoked chilli 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.