Published Tuesday, 20 September, 2011 by Canned Food UK
In a large saucepan melt the butter, then add the onion and garlic and fry for five minutes until soft.
Add the turmeric and cumin seeds, and fry for a further minute.
Next add the lentils and fry for five minutes, stirring occasionally.
With a potato masher, crush the lentils until you have a creamy paste.
Add the mushrooms and chickpeas, then allow the dhal to cook for a further five minutes.
Serve garnished with fresh coriander.
Canned lentils and mushrooms are great store-cupboard essentials that can be used to bulk up meals such as curries, casseroles and pasta dishes.