What you need:
200 g (1 cup) toor dal.
2 medium-sized tomatoes (chopped).
400 g mixed vegetables (carrot, beans, drumstick).
Preparation:
1. Pressure cook toor dal in 720 ml (3 cups) of water, 1 tsp of salt and tomatoes. After 8–10 whistles, turn off the heat and wait for the pressure to release manually.
2. Cook the vegetables in 180 ml (3/4 cup) of water.
Method:
1. Empty the pack into a pot. Add the cooked vegetables, dal and additional 100 ml of water and mix well.
2. Boil for 8 minutes over medium heat. Salt is low adjust to taste. Add water if necessary.
3. Garnish with fresh coriander leaves.
NOTE: DO NOT PRESSURE COOK THE DAL WITH THE CURRY PASTE.
This is a vegan dish.
Fresh Onion (58%), Water, Refined Sunflower Oil, Tamarind Pulp (water & tamarind), Fresh Garlic, Fresh Herbs (mint leaves, coriander leaves), Fresh Ginger, Mixed Spices & Iodized Salt.
This curry paste is plant based and dairy free.
- DO NOT USE IF THE PACK IS BLOATED OR LEAKING.
- Made using only fresh, natural & real ingredients.
- No preservatives, additives or artificial flavouring.
- Store in cool & dry place away from sunlight
- Once opened, refrigerate and use within 3 days.