Peanut butter dhal recipe
Created by The Tesco Recipes team
This simple peanut butter dhal is made entirely out of ingredients you probably already have in your cupboard. Add in a dash of coconut milk for extra creaminess and top with a fenugreek tarka (infused oil). Perfect for those chilli winter evenings when you don't know what to cook!
See method- Serves 4 as a main or 6 as a side
- Takes 50 mins
- 469 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 250g dried red lentils
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 2cm piece fresh ginger, finely grated
- ¼ tsp dried chilli flakes
- ¼ tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 400g tin chopped tomatoes
- 750ml vegetable stock
- 3 tbsp crunchy peanut butter
- 100ml coconut milk, stirred until smooth
- 2 tsp crispy onions
For the tarka
- 1½ tbsp vegetable oil
- ½ tsp turmeric
- 1 tsp cumin seeds
- 1 tsp dried fenugreek
- 8 dried curry leaves
- a pinch chilli flakes
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Shop ingredientsEach serving contains
- Energy
- 1960kJ 469.0kcal
- Fat
- 21g
- Saturates
- 5g
- Salt
- 1.4g
- Sugars
- 10g
of the Reference intake
Carbohydrate 42.0gProtein 21.6gFibre 14.2g
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Method
- Rinse the lentils in a sieve under cold water and set aside. Heat the oil in a large pan over a low heat. Add the onion with a pinch of salt and cook gently for 6-8 mins, until softened. Add the garlic and ginger and cook for 1 min, until aromatic. Stir in the chilli flakes, turmeric, coriander, cumin and garam masala and cook for 1 min. Pour in the lentils, tomatoes and vegetable stock, then bring to the boil and simmer gently for 20-25 mins, until the lentils are tender and the dhal has thickened. Season to taste and stir through the peanut butter (this will thicken the dhal slightly).
- For the tarka, heat the oil in a frying pan over a medium heat. Add the turmeric, cumin seeds, fenugreek, curry leaves and chilli flakes and cook for 1 min, until fragrant.
- Divide the dhal among bowls and drizzle over the coconut milk. Pour over the tarka and finish with a sprinkle of crispy onions.
- See more Lentil recipes
