Butter Dal
Butter Dal



  • 400g tin of brown lentils, drained
  • 400g tin of red kidney beans, drained
  • 1 onion, finely chopped
  • 2 tbsp garlic and ginger paste
  • 2 tbsp curry powder
  • Pinch of chilli
  • 75g butter
  • 400g tin of coconut milk (full fat)
  • 400g tin of chopped tomatoes
  • Salt and pepper
  • Coriander, to garnish
  • Put the garlic and ginger paste, onion, curry powder, chilli powder, and half the butter in a frying pan. Cook until the onions are nicely softened, then add the coconut milk and tomatoes, and season with salt and pepper. Bring to the boil then simmer with the beans, lentils, and remaining butter for 30 mins.
  • Remove from the heat, cover, and leave to cool completely in order to infuse the flavours. When ready to serve, heat through and enjoy with rice or naan.
30 mins
4 serving

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