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
highly rated
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)
- 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%)
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 626
Protein: 48g
Carbs: 98g
Fat: 7.8g
Ingredients
- 2 onion
- 2 pepper
- 500g beef mince (5% fat or less)
- 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)
- 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
- 1½ x green cardamom powder (green cardamom powder)
- 1 handful of fresh coriander
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 190g Tomatoes Baby Seasonal Mix
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: Celery, Milk
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, breaking up the mince with a wooden spoon, until browned all over.
Simmer your dhal
- Add the lentils, ginger & garlic paste, curry powder and cardamom to the pan, stir well and cook for 1 min.
- Crumble in half the stock cube and pour in 400ml boiled water (use all the stock and 700ml water 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 chopped coriander and yogurt through the dhal.
- Serve the beef & pepper dhal with the rice and the remaining coriander scattered over.