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.
Red lentils, split peas, garlic, ginger, fresh and ground coriander, curry leaves, cashews, garam masala, turmeric, ground chilli, rice bran oil, cumin seeds, mustard seeds, onion, salt, tomatoes.
| PER 100G (RAW) | PER SMALL SERVE | |
| ENERGY | 445kj | 2986.7kj |
| PROTEIN | 4.6g | 30.5g |
| FAT TOTAL | 5.4g | 36.2g |
| - SATURATED | 1.1g | 7.6g |
| CARBS | 8.4g | 56.2g |
| - SUGARS | 1.2g | 7.7g |
| SODIUM | 254.3mg | 1706mg |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
SMALL AND LARGE: Defrost before reheating. Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot throughout.
DEFROST INFORMATION: Suitable for freezing; defrost overnight in the fridge. Once defrosted, keep refrigerated and use within 48 hours.
Cooking instructions are guidelines only. Microwave times checked in a 900W microwave oven. Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.
Serve, sprinkled with coriander, with steamed basmati or coconut rice, warm Indian breads, raita and chutney for a complete vegetarian dinner.
