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 |
Serve, sprinkled with fresh coriander, with steamed basmati or spiced rice, warm Indian
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
Defrost fully then empty into a saucepan or microwave-safe container and reheat gently, 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.
