Frozen curry · The everyday dal
Yellow Moong Dal
Split yellow moong lentils, slow-cooked with tomatoes, ginger, garlic and turmeric until they melt into a golden, comforting dal. It’s the dal I grew up eating, and the one I still make at home when I want something simple.
- Vegan
- No gluten ingredients
- High in protein
- Source of fibre
- Low in saturated fat
Why it’s different
- Just lentils, tomatoes, fresh aromatics and spices
- Slow-cooked in small batches
- Finished with fresh coriander and dried fenugreek leaves
The story
In Indian homes, yellow moong dal is the dal of everyday cooking: quick, golden and the first dal many of us ate as children, with rice and a spoon of ghee or a squeeze of lemon.
How to enjoy it
With basmati rice, a warm roti or one of our dosas. A squeeze of lemon on top is lovely.
Defrost overnight in the fridge, then heat in a pan, stirring, until piping hot all the way through. From frozen: heat gently in a covered pan with a splash of water.
| Per 100 g | Per box (650 g) | % RI per box* | |
|---|---|---|---|
| Energy | 100 kcal | 651 kcal | 33% |
| Fat | 1.6 g | 10.2 g | 15% |
| of which saturates | 0.2 g | 1.1 g | 6% |
| Carbohydrate | 13.6 g | 88.3 g | 34% |
| of which sugars | 0.9 g | 6.1 g | 7% |
| Fibre | 2.6 g | 17.0 g | |
| Protein | 6.4 g | 41.5 g | 83% |
| Salt | 0.2 g | 1.1 g | 18% |
*Reference intake of an average adult (8,400 kJ / 2,000 kcal). A box serves 2 to 3 people. Our best estimates: each batch can vary a little.
What’s inside
Split yellow moong lentils, tomatoes, rapeseed oil, fresh coriander, ginger, garlic, green chillies, turmeric, salt, dried fenugreek leaves, chilli powder, asafoetida (gluten-free).
Allergens: No allergens from the UK list of 14 in the recipe.
Allergens are in bold. Made in a kitchen that also handles nuts, peanuts, sesame, mustard, milk and cereals containing gluten. Please ask us about allergens before you order. Our seasonal tweaks never add an allergen without the label changing.
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