Daal Masala

Vegetarian

DAAL MASALA

Daal

Masala

Product Description

Mix For Mild Lentil Curry

PACKAGING

100g Serving Suggestion

Package List

TYPE FORMAT SIZE
SP Powder 100g
  1. Salt
  2. Red Chili
  3. Turmeric
  4. Black Pepper
  5. Cumin
  6. Coriander
  7. Brown Cardamom
  8. Green Cardamom
  9. Garlic
  10. Ginger
  11. Dehydrated Dill Leaves
  12. Acid: Citric Acid
  13. Maltodextrin
  14. Hydrolyzed Soy Protein
  15. Cane Sugar
  16. Canola Oil
  17. Anticaking Agent: Silicon Dioxide

No Preservative

No Artificial Food Color

Allergy Guide

  1. May contain traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts.
Serving Size
10g
Servings Per Container
10
Amount Per Serving
Calories
25
% Daily Value*
Total Fat 0g 1%
Saturated 0g 0%
Trans 0g
Cholesterol 0mg 0%
Sodium 1430mg 62%
Total Carbohydrate 5g 2%
Dietary Fibre 2g 7%
Sugars 0g
Protein 1g 0%
Vitamin D 0mcg 0%
Calcium 20mg 2%
Iron 0mg 0%
Potassium 90mg 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

COOKING

RECIPE

As per 100 gram

Ingredient Required

Daal Mung (split mung)

¾ cup / 175g
washed & soaked

Daal Masoor (split orange pea)

3 tablespoons
washed & soaked

Onion

1 large / 125g
sliced

Garlic Paste

10 cloves
coarsely chopped

Tomato

1 small / 50g
diced

Green Chilies

6-8 small /medium
whole

Soya Leaves

1 teaspoon
finely chopped

Curry Leaves

10 leaves

Oil / Ghee

¼ – ½ cup

Shan Daal Masala Mix

1 ½ – 2 tablespoons

Steps of Cooking

  1. Heat half oil and stir fry the onions for few minutes. Add Shan Daal Masala Mix and garlic.
  2. Add lentils, tomato, soya leaves, green chilies and 6 cups of water. Boil on low heat until the daal is tender and smooth (about 30 minutes).
  3. Heat the remaining ghee / oil and stir fry the curry leaves for few seconds and pour over the cooked lentil curry. Cover and cook on low heat for 15-20 minutes.

Serve with naan/roti/rice and onion rings.

Vegetarian