Allergy Advice

• May Contain Nuts

Nutrition

Prepare and Use

Please check and wash before consumption. Do not eat raw. Lentil Dal Spiced Lentil Soup Serves 4 Ingredients 1 cup KTC Polished Red Lentils 4 tblsp KTC Vegetable Oil 1 tsp brown mustard seeds 1 large pinch asafoetida 10 curry leaves 2 cloves 4 dried red chillies, de-seeded and crushed 500g peeled whole shallots 2 tblsp of brown sugar 1 tsp tamarind paste 1 tsp KTC Turmeric Powder Salt to taste Preparation First sort through the lentils to ensure there are no exceptionally hard kernels. Wash the Red Lentils ensuring at least two changes of water then pour into a large pot and bring to the boil in 2 cups of water Remove any froth which may form with a slotted spoon. Boil until the lentils are very soft, but have not disintegrated (about 10 minutes). Drain excess water. Directions In a second pot, heat the oil and then add the mustard seeds. When they begin to pop, add the asafoetida, curry leaves, cloves and red chillies. Fry for about 1 minute, then add the whole shallots. Fry for several minutes, stirring constantly. Add the sugar, tamarind, turmeric, salt and 1 cup of water. Simmer until the shallots have become transparent, stirring occasionally. Add cooked lentils. Stir well, add salt if necessary and serve immediately with chapattis or KTC rice.

Manufacturer

KTC (Edibles) Ltd., JS House, Moorcroft Drive, Wednesbury, West Midlands, WS10 7DE, UK.

Country

• Packed In United Kingdom

Packaging

• Type Heat Sealed

Additional Information

Foreign produce.