We cook whole mustard and cumin seeds in rice bran oil till they pop, then add onion, ginger and garlic, the lentils and split peas, tomatoes and spices and simmer very gently till tender. A final addition of browned, diced onions and fresh coriander leaves gives an additional dimension to the finished dish.
Water, split peas yellow, red lentils, crushed tomatoes (tomato puree citric acid), onion, coconut milk [coconut extract, water, vegetable gum (guar gum)], cashews, fried shallots [shallots, vegetable oil], ginger puree, garlic, coriander, salt, rice bran oil, curry leaves, cumin seeds, mustard seeds, garam masala (spices), turmeric, coriander ground, chilli powder.
| Per 100g | Per Small | Per Large | |
| ENERGY | 481kJ | 2640kJ | 5280kJ |
| PROTEIN | 6.0g | 32.9g | 65.7g |
| FAT TOTAL | 3.5g | 19.0g | 38.0g |
| - SATURATED | 1.4g | 7.5g | 15.1g |
| CARBS | 15.3g | 84.2g | 168.3g |
| - SUGARS | 1.7g | 9.2g | 18.4g |
| SODIUM | 343mg | 1886mg | 3773mg |
- 600g - Serves 2 adults with accompaniments
Serve, sprinkled with fresh coriander, with steamed basmati or spiced rice, warm Indian
DEFROSTED: pierce the film several times and microwave for 3 minutes. Peel back the film, stir and heat for a further 1-2 minutes.
FROZEN: pierce the film several times and microwave for 7 minutes. Peel back the film, stir and heat for a further 2-4 minutes or until piping hot.
STOVE TOP: defrost fully and empty into a saucepan. Stirring occasionally until heated through.
Serve with basmati rice, yoghurt and naan bread or as a side dish to Indian curries.
Microwaves vary, please adjust heating time if required.
