Cook the broad beans in a saucepan of boiling water for 1–2 minutes. Drain, then put in a bowl of cold water and leave the beans to cool slightly. Drain again, then slip off and discard the skins and set the beans aside.
Melt the butter in a saucepan over a low heat, add the red chillies and spices and stir for 1 minute, then add the lentils and rice and continue to stir until well coated.
Pour over enough water to come about 1.5 cm (3/4 inch) above the level of the rice. Season well and bring to the boil. Stir once, then reduce the heat to very low, cover tightly and cook gently for 8–10 minutes. Remove from the heat and leave to stand, covered, for 10–12 minutes or until the liquid is absorbed and the rice is tender.
Stir the broad beans, spring onions and dill through the rice, then spoon into a bowls and serve.