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.
| SMALL | LARGE | |
| ENERGY | 2359.5kj | 4719kg |
| PROTEIN | 31.1g | 62.3g |
| FAT TOTAL | 16.8g | 33.6g |
| - SATURATED | 6.4g | 12.8g |
| CARBS | 61.6g | 123.2g |
| - SUGARS | 9.1g | 18.3g |
| SODIUM | 1714.5mg | 3429.6mg |
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.
