Buttered Bean, Lentil & Spinach Daal Recipe | Abel & Cole
Buttered Bean, Lentil & Spinach Daal
Clock Image
Prep: 10 mins
Cook: 30 mins
Based on the rich and creamy daals of the Punjab, this comforting mix of soft butter beans and thick lentils is spiked with s bit of bite ginger and chilli, and fragrantly spiced with cumin and garam masala for extra cosiness and warmth.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
836 kcal
(per portion)
Ingredients you'll need
  • 150g brown basmati rice
  • 45g butter
  • 1 onion
  • 1 tomato
  • 3 garlic cloves
  • A thumb of ginger
  • 400g tin of butter beans
  • 400g tin of green lentils
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 3 tbsp double cream
  • 50g baby leaf spinach
From your kitchen
  • 800ml boiling water
  • Sea salt
Step by step this way
  • 1.

    Tip the rice into a large bowl and cover with cold water. Whisk for 1-2 mins till the water goes cloudy. Drain and rinse under cold water. Tip the rice into a small pan. Add 300ml boiling water and a pinch of salt. Bring to the boil. Turn the heat right down, cover and gently simmer the rice for 25 mins till it’s tender and the water is absorbed. Once cooked, let the rice sit in the pan, still covered, till ready to serve. Prepare everything else while the rice is cooking and resting.

  • 2.

    Peel and dice the onion. Warm a medium-sized pan over a low heat and add the butter. Cook the onion in the butter for 8-10 mins, stirring now and then, till soft and translucent.

  • 3.

    While the onion is cooking, dice the tomato. Peel and grate or finely chop the garlic and ginger. Drain the butter beans and lentils. Rinse under cold water.

  • 4.

    Add the tomato, garlic and ginger to the onion. Stir for 1 min. Season with a large pinch of salt. Add 1 tsp each ground cumin, 1/2-1 tsp chilli powder (it's very spicy, so use less or more, depending on how hot you like your food) and turmeric and 2 tsp garam masala. Stir for 1 min.

  • 5.

    Add the butter beans and lentils. Pour in 500ml boiling water. Bring to a gentle simmer and cook uncovered for 25 mins. Stir regularly to prevent the daal from catching on the pan.

  • 6.

    Fold the spinach leaves through the daal till wilted. Stir in 3 tbsp double cream and taste the daal for seasoning, adding more salt if you want to. Divide the rice between 2 bowls, top with the butterbean daal and serve.

  • Tip

    Dream cream
    Your leftover cream will keep in the fridge for a few days, or you can freeze it in ice cube trays so you have little portions of cream ready to drop into curries, soups or stews.

This recipe is from