Welcome, please Log In or Register

Gujarati Dhal Curry Pack

Serves: 4 – 6 as a side Vegetarian Vegan

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.

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.

  1. Empty contents of sachet 1 (lentils) and sachet 2 (powders) into a heavy pan with 350ml of cold water and bring to the boil.
  2. Cover and simmer until the lentils are soft and the water has evaporated.
  3. Blend lentils with boiling water until smooth and thin. The mixture should just coat the back of a spoon.
  4. Fry sachet 3 (spices) in 2 tbsp oil for 2 minutes.
  5. Add 2 fresh chopped tomatoes and fry for another minute.
  6. Pour the mixture over the lentils and add the juice of half a lime. Season and serve.

Ingredients

Moong Dhal, Spices (including MUSTARD), Garlic Flakes, Ginger, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Fresh Curry Leaves.

Allergies

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.

Nutrition

Per Packet
KJ 2495.6
Kcal 596.7
Protein (g) 42.5
Carb (g) 102
Carb of which sugars (g) 5.1
Salt 0.476
<strong>Lee</strong>

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

Our favourite accompaniments & top tips.