Description
| Product Name | Shahi Daal Recipe Mix (Mughlai Style Lentils Curry) |
|---|---|
| Net Weight | 90g x 2 |
| Serving Size | 1 pack for 1 kg lentils |
| Storage Instructions | Keep dry and away from direct heat and sunlight. |
| Best Before | See base of the pack |
| Country of Origin | Pakistan |
| Importer | Unidex BV, Antwoordnummer 920, NL2180VG Hillegom, Netherlands |
| Certification | HALAL |
| Masala Meter | Medium |
Ingredients:
- Salt
- Red Chilli
- Garlic
- Cumin Seed
- Ginger
- Turmeric
- Coriander
- Acidity Regulator (Citric Acid)
- Fenugreek Seed
- Mustard Seed
- Nigella Seed
- Black Pepper
- Asafoetida
- May contain traces of gluten and tree nuts.
Cooking Instructions (For ¼ Pack):
- Preparation (15 min)
- Wash 1½ cups (200-250g) of red lentils (Masoor daal) and boil them with 1 finely sliced onion in 2½ cups of water.
- Mixing
- Once the lentils are soft, add 2 heaped tablespoons of National Shahi Daal Recipe Mix. Blend the daal for a smooth consistency using a mixer or wooden hand blender.
- Simmer
- Add 3 tablespoons of tamarind pulp, 4 whole green chilies, and 2-3 curry leaves. Cover the pot and simmer until the green chilies soften.
- Tempering
- Heat ½ cup (100g) of oil in a pan. Add 4 whole dried red chilies, 4-6 curry leaves, and ½ teaspoon cumin seeds. Fry until they crackle, then pour over the cooked daal and cover immediately.
- Serving
- Serve with boiled rice and a mix of pickles.
Nutritional Information (Per 100g):
| Nutrient | Amount |
|---|---|
| Energy (kJ) | 829 |
| Energy (kcal) | 198 |
| Fats (g) | 6.8 |
| Saturated Fats (g) | 1.0 |
| Carbohydrates (g) | 24.0 |
| Sugars (g) | 4.1 |
| Protein (g) | 7.9 |
| Salt (g) | 37.5 |
