Contains: Cumin seed, coriander seed, brown mustard seed, garam masala (fennel, caraway, cinnamon, cardamom, cloves, pepper), turmeric, ginger, asafoetida (compounded with rice flour), chilli, garlic.
Description & Use:
Add flavour to any carbohydrates with this tasty spice blend based on traditional Indian Dhal.
Recipe for DELHI DHAL
2 x 425g cans red kidney beans
1 onion grated or pureed
2 Tbs Herbie's Lentil & Dhal Spice
1 Tbs ghee or butter,
1 can chopped tomatoes
2 Tbs plain yoghurt
salt to taste
fresh coriander leaves.
Drain beans, reserving 1 cup liquid.
Heat ghee, add spice blend, fry 1 minute, stirring.
Then add in order:
onion puree, tomatoes, yoghurt, beans and reserved liquid, stirring well after each addition. Add salt to taste and simmer for 20 minutes, stirring occasionally.
Add a little water if it sticks to the bottom.
Sprinkle with coriander leaves and serve with rice.
Serves 4.
Nutrition Data (spice mix only)
|
|
Per 100g
|
|
Energy (kj)
|
1375 |
|
Protein (g)
|
17.5 |
|
Fat (g) Total
|
20 |
|
Fat (g) Saturated
|
0 |
|
Carbohydrate (g)
|
35 |
|
Sugars (g)
|
7.5 |
|
Sodium (mg)
|
75 |
|
