The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef & pepper dhal with rice
Fire up the thrusters – we're turbo-charging India's most iconic lentil dish with sizzled beef mince, peppers, onions and tomatoes. A lightly-spiced simmer later you'll be in curry heaven, ready to serve with coriander, a swirl of yogurt and fluffy rice for a meal that's out of this world.
SWK: Source of fibre
SWK: High protein
Plants 6
Serving size
Ingredients
- 140g basmati rice
- 1 handful of fresh coriander
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 pepper
- 250g beef mince (5% fat or less)
- 110g baby tomatoes
- 1 onion
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- ¾ tsp green cardamom powder (green cardamom powder)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 80g red split lentils (Red Split Lentil 99%, Vegetable Oil 1%)
Nutritional Information
Calories: 627
Protein: 48g
Carbs: 98g
Fat: 7.9g
Ingredients
- 2 onion
- 2 pepper
- 500g beef mince (5% fat or less)
- 200g baby tomatoes
- 160g red split lentils (Red Split Lentil 99%, Vegetable Oil 1%)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1½ x green cardamom powder (green cardamom powder)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 280g basmati rice
- 1 handful of fresh coriander
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 625
Protein: 48g
Carbs: 98g
Fat: 7.8g
Beef & pepper dhal with rice
Fire up the thrusters – we're turbo-charging India's most iconic lentil dish with sizzled beef mince, peppers, onions and tomatoes. A lightly-spiced simmer later you'll be in curry heaven, ready to serve with coriander, a swirl of yogurt and fluffy rice for a meal that's out of this world.
Cook time:
30 mins
Cuisine:
Indian
Food group:
Beef
Allergens: Milk, Celery
Cooking Instructions
Before you start
- 2 large saucepans
Ace the base!
- Peel the onions and dice into large pieces. Deseed the peppers and dice into 2cm squares.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers, mince and tomatoes for 5-7 mins, until browned.
Simmer the dhal
- Add the lentils, garlic & ginger paste, curry powder and cardamom to the pan, stir well and cook for 1 min.
- Crumble in the stock, pour in 400ml water (700ml for 4 portions), stir well and simmer for 12-15 mins, until the lentils are soft and most of the stock has evaporated.
Get the rice going
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Dish up
- Finely chop half the coriander. Stir the coriander and yogurt through the dhal.
- Spoon the dhal over the rice, scatter the remaining coriander on top and serve.