A light and delicate lentil dish from India’s famous vegetarian state, Gujarat. With fresh flavours such as ginger and tomatoes, this makes a great light summer meal.
Cooking Instructions: Gujarati Dhal Curry Pack Instructions
Serves: 4 – 6 as a side
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
I am obsessed with Dhal and after perfecting my own recipe I started to research other styles of the ever popular Indian dish. This regional version is very light and thin with a really elegant ginger note. It is a perfect match to any of our curries especially vegetable side dishes such as Saag Aloo or Mattar Paneer
Lee
Ingredients: *
Moong Dhal, Spices (including MUSTARD), Garlic Flakes, Ginger, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Fresh Curry Leaves.
*
Contains: MUSTARD.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.
