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, coconut milk, fried shallots.

Tree Nuts, Soy.
Peanuts, Gluten, Dairy, Shellfish, Fish, Sesame, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
ENERGY2359.5kj 4719kg
PROTEIN31.1g 62.3g
FAT TOTAL16.8g 33.6g
- SATURATED6.4g 12.8g
CARBS61.6g 123.2g
- SUGARS9.1g 18.3g
SODIUM1714.5mg 3429.6mg
Serves 1 (hungry!) - 2 adults with accompaniments
Serves 3-4 adults with accompaniments

Serve, sprinkled with fresh coriander, with steamed basmati or spiced rice, warm Indian breads, raita and chutney for a complete vegetarian dinner. Serve with any other curry for an Indian feast.

Frozen product. Once defrosted, reheat and consume within 48 hours. 

Defrost fully then 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. You may wish to add some extra liquid - water, stock or coconut milk - for a looser texture. Sprinkle with coriander before serving.