Gujarati Dhal Spice Mix

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.

Moong Dhal, Spices (including MUSTARD), Garlic Flakes (E220, SULPHITES), Ginger, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Dry Curry Leaves.

Allergens in BOLD.

May contain PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, WHEAT, MILK and other CEREALS containing GLUTEN.

Per 100g.

Energy (KJ) 1750.8
Energy (kcal) 417.2
Fat (g) 1.9
Of which saturates (g) 0.6
Carbohydrate (g) 71.5
Of which Sugars (g) 2.4
Dietary Fibre (g) 32
Protein (g) 29.2
Salt (g) 0.1

Store in cool dark place. This pack has a minimum 3 months shelf life.