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Peanut butter dhal recipe

Peanut butter dhal recipe

7 ratings

Created by The Tesco Real Food 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
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

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
2 of your 5-a-day

Each serving contains

  • Energy

    1960kj
    469kcal     23%

  • Fat

    21g 30%

  • Saturates

    5g 26%

  • Sugars

    10g 11%

  • Salt

    1.4g 22%

of the reference intake
Carbohydrate 42g Protein 21.6g Fibre 14.2g

Method

  1. 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).
  2. 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.
  3. 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

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