Butterbean Dahl with Sunflower Seeds

Butterbean Dahl

2020 was an unforgettable year for an obvious reason. However, amidst the chaos, a lot of people took up cooking, baking and learning to new recipes. One new recipe that I become obsessed with was dahl. My friend invited me over for dinner on a Sunday evening during the easing of COVID-19 restrictions in the summer time. She cooked the most delicious dahl with flatbreads and I instantly became obsessed.

Butterbean Dahl with Sunflower Seeds

I am sure if anyone from India saw this recipe for dahl, with the random addition of butterbeans, they’d have a fit. I have probably… definitely… murdered a traditional recipe but I think it tastes good and that is really what matters most to me.

Hope you enjoy!

Amy x

Ingredients
1 tbsp olive oil
3 garlic cloves, crushed and diced
1 red chilli, deseeded and thinly sliced
1 onion, thinly sliced
1 mug of dried red lentils
1 tbsp curry powder
1 tin butterbeans, draining and rinsed
1L vegetable stock

Method
Heat the oil in a large saucepan over a medium heat.

Fry the garlic, chilli and onion for 10 minutes until softened.

Add the lentils, curry powder and butterbeans and mix until each lentil is are coated in the oil and spice.

Pour over the vegetable stock and turn the heat down to low.

Simmer for 20-25 minutes until the lentils are soft and the dish is thick and creamy.

Serve with flatbreads or rice.