It's not a hassle to whip up your favourite dahl anymore! Just add a can of diced tomatoes, a can of coconut cream and some water to this done-for-you blend, and Bob's your uncle!
I personally love to make the entire batch for myself, and freeze in portions for my lunches.
A gorgeous blend of spices made in-house at The Wholefood Collective, and combined with organic split red lentils. A little secret is that we grind the black mustard powder fresh for you with a mortar and pestle.
Serve warm with a dollop of Greek yoghurt, a sprinkling of coriander leaves and a wedge of lemon, and bring the Indian restaurant home!
Directions:
1. Empty contents into pre-heated saucepan.
2. Stir over heat until spices are fragrant, around 1min.
3. Add 1 can coconut milk + 1 can tinned tomatoes + 1 cup water, and bring to a boil.
4. Reduce to a simmer until lentils are soft (about 20mins).
5. Turn off the heat and add the juice of 1/2 lemon.
*Don't skip the lemon - it cuts through the spices and lifts the meal to a whole new level!
