Step 1: In a large saucepan melt the butter, then add the onion and garlic and fry for five minutes until soft.
Step 3: Add the turmeric and cumin seeds, and fry for a further minute.
Step 5: Next add the lentils and fry for five minutes, stirring occasionally.
Step 7: With a potato masher, crush the lentils until you have a creamy paste.
Step 9: Add the mushrooms and chickpeas, then allow the dhal to cook for a further five minutes.
Step 11: Serve garnished with fresh coriander.
Step 13: Canned lentils and mushrooms are great store-cupboard essentials that can be used to bulk up meals such as curries, casseroles and pasta dishes.