Mix For Mild Lentil Curry

  1. Shan Daal Masala 100g, an aromatic spice blend.

  2. Perfect for enhancing the flavor of various daal recipes.

  3. Crafted with a unique blend of traditional spices.

  4. Elevates the taste and aroma of homemade daal.

  5. Convenient pack for easy seasoning.

  6. Ideal for daal enthusiasts and beginners.

  7. Trusted brand for quality and authenticity.

  8. Resealable packaging for prolonged freshness.

  9. Simple instructions for hassle-free cooking.

  10. No artificial colors or preservatives added.


ALLERGY GUIDE: May contain traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts


INGREDIENTS: Salt, Red Chili, Turmeric, Black Pepper, Cumin, Coriander, Brown Cardamom, Green Cardamom, Garlic, Ginger, Dehydrated Dill Leaves, Acid: Citric Acid, Maltodextrin, Hydrolyzed Soy Protein, Cane Sugar, Canola Oil, Anticaking Agent: Silicon Dioxide.


Ingredients required for cooking:

  1. DAAL MUNG (SPLIT MUNG), ¾ cup / 175g, washed & soaked

  2. DAAL MASOOR (SPLIT ORANGE PEA), 3 tablespoons, washed & soaked

  3. ONION, 1 large / 125g, sliced

  4. GARLIC PASTE, 10 cloves, coarsely chopped

  5. TOMATO, 1 small / 50g, diced

  6. GREEN CHILIES, 6-8 small /medium, whole

  7. SOYA LEAVES, 1 teaspoon, finely chopped

  8. CURRY LEAVES, 10 leaves

  9. OIL / GHEE, ¼ – ½ cup

  10. SHAN DAAL MASALA MIX, 1 ½ – 2 tablespoons


STEPS OF COOKING:

  1. Heat half oil and stir fry the onions for a few minutes. Add Shan Dal Masala Mix and garlic.

  2. Add lentils, tomato, soya leaves, green chilies and 6 cups of water. Boil on low heat until the daal is tender and smooth (about 30 minutes).

  3. Heat the remaining ghee / oil and stir fry the curry leaves for a few seconds and pour over the cooked lentil curry. Cover and cook on low heat for 15-20 minutes.

  4. Serve with naan/roti/rice and onion rings.


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