1. Heat olive oil in a large skillet over medium heat and add in chopped onion and garlic. Cook until fragrant and softened. 
  2. Add in Butterfly chickpeas, tomatoes, coconut milk, curry powder, cumin, salt and coriander. Stir together. Turn heat up to medium-high and simmer, stirring frequently, until broth has cooked down some and thickened a bit, about 10-15 minutes. 
  3. Place hot, cooked rice on plates and ladle curry over the top. Sprinkle with a bit of cilantro and serve.


2. Mutton stew cooked with butterfly lentils


   Serves: 4-5




  • 250 gms mutton
  • 1 cup Butterfly Premium Atta (Flour)
  • 1/4 cup Butterfly Yellow gram split (channa dal)
  • 1/4 cup Butterfly green gram split (mung dal split)
  • 1/4 cup Butterfly red lentils (masoor dal)
  • Salt, coriander powder and chilli powder as per taste