Frozen curry · The green dal
Spinach Tadka Dal
Three lentils, toor, chana and yellow moong, cooked soft with spinach, then finished the traditional way with a tadka: whole spices bloomed in hot oil and poured over at the end.
- Vegan
- No gluten ingredients
- High in protein
- Source of fibre
- Low in saturated fat
Why it’s different
- Three lentils in one pot, for a deeper, fuller dal
- A real tadka of cumin and coriander seeds
- Spinach stirred through, not blended away
The story
The tadka is how dal has been finished in Indian kitchens for centuries: the sizzle of spices hitting the pot is the sound of dinner nearly ready.
How to enjoy it
With rice or a dosa, and a spoonful of plain yoghurt if you like.
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 | 120 kcal | 779 kcal | 39% |
| Fat | 2.1 g | 13.4 g | 19% |
| of which saturates | 0.2 g | 1.4 g | 7% |
| Carbohydrate | 15.5 g | 100.7 g | 39% |
| of which sugars | 0.9 g | 6.0 g | 7% |
| Fibre | 3.3 g | 21.4 g | |
| Protein | 7.0 g | 45.4 g | 91% |
| Salt | 0.4 g | 2.6 g | 43% |
*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
Toor lentils, spinach, chana lentils, split yellow moong lentils, rapeseed oil, dried onion, ginger, garlic, fresh coriander, salt, green chillies, turmeric, coriander seeds, cumin seeds, 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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