More info
- Gluten Free
- Nut Free
- Suitable for Vegans and Vegetarians
- Free from artificial colours and flavourings
Store in a cool and dry place
Recipe idea:
Lentil Curry (Dal Tadka)You will need:
For the curry:
- 75g red lentils (masoor dall)
- 75 split yellow peas, soaked overnight
- 450ml water
- 1 Tbp FERNS' MILD CURRY PASTE
- 2.5cm ginger root, finely sliced
- 5 cloves of garlic, crushed
- 2 tbsp ghee or oil
- 1/2 tsp turmeric powder
- 1/2 tsp salt
For the Tadka:
- 1 tsp onion seeds
- 1 tsp black mustard seeds
- 1 medium onion, finely sliced
METHOD: Wash the lentils and peas. Bring the water to boil, add turmeric, salt, curry paste, ginger, garlic and pulses. Cover and simmer for 15-20 minutes until soft. Mash the mixture to a thick sauce and simmer for a few minutes. Just before serving, heat the ghee/oil separately and fry the seeds until the mustard seeds pop. Immediately add the onion and fry until golden brown.
Ingredients: Water, Chilli powder, Coriander powder, Salt, Sunflower oil, Acidity regulator: acetic acid, Turmeric powder, Cumin powder, Fenugreek powder, Fennel powder, Cinnamon powder.
Product of India
Typical nutritional information (per 100g) Energy | 523kJ / 125kCal | Fat | 4.3g | of which saturates | 0.6g | Carbohydrate | 18.0g | of which sugars | 1.8g | Protein | 3.3g | Salt | 8.8g | Fibre | 1.6g |
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