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 Chana Dal with Crispy Kale
Take a spin on classic chana dal with this version - starring our grass-fed Indian-style bavette steaks. Full-of-fibre red lentils and chickpeas stew away with a blend of West Indian spices till soft and tender. Finish with bites of crispy kale and a swirl of creamy yoghurt for tang.
Prep in 10
High protein
5 plants
Serving size
Ingredients
- 80g red split lentils (red split lentils (100%))
- 200g chana dal lentils (Chana Dal, Water, Vegetable Stock (Chicory Extract, Carrot Extract, Onion Powder, Tomato Powder, Salt, Yeast Extracts, Sunflower Oil, Natural Flavouring))
- 3 garlic clove
- 1 handful of fresh coriander
- 100g passata
- 1 onion
- 80g sliced kale
- 4 x Indian-style bavette steaks (British beef (96%), ground spices (turmeric, cumin, coriander, paprika, ginger, cayenne pepper, black pepper), cornflour, tomato powder, salt, onion powder, garlic powder, coriander, rapeseed oil.)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 80g baby spinach
- 2 tbsp West Indian spice mix (Mustard) (Coriander, Ginger, Turmeric, Fenugreek, Black Pepper, Mustard, Cumin, Anise, Cinnamon)
- 1 unwaxed lemon
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
Nutritional Information
Calories: 564
Protein: 49g
Carbs: 34g
Fat: 26g
Beef Chana Dal with Crispy Kale
Take a spin on classic chana dal with this version - starring our grass-fed Indian-style bavette steaks. Full-of-fibre red lentils and chickpeas stew away with a blend of West Indian spices till soft and tender. Finish with bites of crispy kale and a swirl of creamy yoghurt for tang.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Cut the steaks crosswise into 2cm slices. Place into a bowl and coat with 1/4 tbsp of the spice mix and a pinch of sea salt. Heat a medium frying pan with 1 tbsp oil on high heat. Add the beef and cook for 3-4 mins, until golden brown. Transfer to a plate and set aside.
- Dissolve the stock cube in a jug with 500ml boiling water. Finely slice the onion. Reheat the pan with 1/2 tbsp oil on medium heat. Add the onion and cook for 5-6 mins, until softened. Finely chop or crush the garlic, then add to the pan and cook for 1 min.
- Add the dried lentils and 1 tbsp of the spice mix and cook for 1 min. Pour in the stock and boil for 2-3 mins, then add the passata. Simmer for 10-12 mins, until the lentils are soft. Season with sea salt.
- Place the kale onto a lined baking tray and toss with 1/2 tsp oil, the remaining spice mix and a pinch of sea salt. Roast for 5-8 mins, until golden and crisp.
- Roughly chop the spinach and coriander. Add the spinach, chana dal lentils, beef and any cooking juices to the pan. Simmer for 4-5 mins. Halve the lemon. Stir the coriander and juice from half the lemon (to taste) through the dal. Season with sea salt.
- Serve the dal on plates and top with the crispy kale. Garnish with a drizzle of yoghurt and the remaining lemon, cut into wedges.
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