Red Lentils, garlic and ginger tadka with Praveen’s market garden grown spinach. It is a fantastic lentil dish, popular in households as a staple curry all over the Indian subcontinent, eaten every day as part of a meal. This comforting spinach tadka dal is healthy and wholesome, packed full of protein and fibre.
Strength: Mild Hot
Red Lentils with spinach with garlic ginger tadka.
Red Lentils (44%), Spinach (14%), Peeled Tomato (14%), Onion (8 %) Fried Onions, Wheat Flour (Gluten), Chilli Powder, Garam Masala Powder, Madras Curry Powder, Turmeric Powder, Bay Leaves, Star Anise, Salt, Ginger and Garlic Paste, Rapeseed Oil, Cumin, Coconut Cream, Water.
Madras curry Powder: coriander, turmeric, chilli, mustard, peppers, fenugreek, garlic, salt, fennel.
Peeled tomatoes contain, tomato, tomato juice, Acidity regulator. Citric acid.
Garam masala: coriander, cinnamon, cloves, cumin, fennel, black pepper, nutmeg.
|NUTRITION||PER 100g||Per serving 185g||Per 350g|
|Saturated Fatty Acids||1.4g||2.59g||4.9g|
|Of which sugars||2.9g||5.36g||10.15g|
Storage: Keep frozen -18c
Best result oven cooked from frozen.
Oven: Preheat oven. Remove sleeve and pierce film three times, spaced out across the film, with a fork. Place on a baking tray in the centre of the oven. Fan 170c / Electric 190c / Gas 5 for 40 minutes. (after 20 minutes of cooking, remove from the oven, remove film completely, mix the food and then return to the oven for the remaining cooking time).
Allow standing for 3 minutes. Ensure the food is piping hot.
Microwave: Remove sleeve and pierce film three times, spaced out across the film, with a fork. Place the tray containing the food on a microwaveable plate. Cook on full (850W) for 5 minutes, then stir, re-cover film and return to the microwave for a further 5 minutes. Allow standing for 2 minutes. Ensure the food is piping hot. This is a guide only, cooking appliances may vary, please adjust accordingly.
Caution: Steam may be released when removing the film.
Once defrosted consume within 24 hours. Do not refreeze.
Hand Made in Perth – Scotland by
Chef Praveen Kumar & Team
Tabla Indian Restaurant
173 South Street. Perth
Sleeve / Tray: Paper
Film: Check local recycling