Daal is a staple of all Indian homes. It's our soul food & superfood rolled into one - Comforting but packed with nutrients. Our Bengali coconut lentil daal is light, mildly spiced, harmonious and with slivered coconut pieces, it is truly addictive and ready in just minutes.AnjumCholar lentil and fried puris are a Bengali classic. So creamy, nutty & delicate.Protein contributes to the maintenance of muscle mass and normal bones.What's Inside:- Whole spices- Cooked lentils with slivered coconut
Suitable for freezingSuitable for vegetariansProduct information
Anjum
Cholar lentil and fried puris are a Bengali classic. So creamy, nutty & delicate.
Protein contributes to the maintenance of muscle mass and normal bones.
What's Inside:
- Whole spices
- Cooked lentils with slivered coconutCountry of Origin
Storage
Preparation and Usage
1. Heat 1 tsp. oil/ghee in a saucepan until hot. Add the spices from the small spice pouch (add the chilli for extra optional heat) and take off the heat. Cook for 15 seconds.
2. Put the pan back on the heat, add the lentils (from the large pouch) and bring to a simmer and serve.
The Spice Mix
Dry red chilli for clean heat
Bay leaf for mellow fragrance
Black mustard seeds for a nutty note
Cumin seeds for a warming earthiness
Tailor to Taste
A few simple ideas to tailor the Bengali Coconut Lentil Daal to suit mood and tastes:
- If you are a coconut lover, stir in a spoon of coconut cream or garnish with toasted coconut flakes
- For added texture, finish with some crispy fried onions
- Throw in some leftovers, it would be great with butternut squash, cauliflower or roast chicken
- Serve with Indian fried flatbreads for the real Bengali experience
Serve as a main course or as a side to a proper Indian meal or visit our website for other recipe ideas.Recipes
- Whole spices
- Cooked lentils with slivered coconut
The Spice Mix
Dry red chilli for a clean heat
Bay leaf for mellow fragrance
Black mustard seeds for a nutty note
Cumin seeds for a warming earthiness
Tailor to Taste
A few simple ideas to tailor the Bengali Coconut Lentil Daal to suit mood and tastes:
- If you are a coconut lover, stir in a spoon of coconut cream or garnish with toasted coconut flakes
- For added texture, finish with some crispy fried onions
- Throw in some leftovers, it would be great with butternut squash, cauliflower or roast chicken
- Serve with Indian fried flatbreads for the real Bengali experience
Serve as a main course or as a side to a proper Indian meal or visit our website for other recipe ideas.Package Type
Recycling Information
Other Information
Yellow lentils cooked in a coconut gravy, mildly spiced and in individual pouches.
Storage:
Store in a cool, dry place. Once opened refrigerate and consume within 3 days.
For best before date see base of pack.
Safety Warning:
DO NOT USE IF POUCH IS BLOATED OR LEAKING. NOT SUITABLE FOR MICROWAVE USE.
Usage:
2-3 Servings
Origin:
Produced and packed in India. Non UK coconut milk powder
Brand
Visit The Spice Tailor or Anjum Anand on: Instagram, Pinterest and YouTube
Discover quick, easy recipe ideas and more about our products at: thespicetailor.comManufacturer
Horton House,
Exchange Flags,
Liverpool,
L2 3PF.
Level 1,
The Chase,
Carmanhall Road,
Sandyford,
Dublin,
D18 Y3X2.Country of Packing
Return To Address
Helpline: 0844 870 9184
The Spice Tailor,
Horton House,
Exchange Flags,
Liverpool,
L2 3PF.
Level 1,
The Chase,
Carmanhall Road,
Sandyford,
Dublin,
D18 Y3X2.
Typical Values
Per 100g
Energy
495kJ/
119kcal
Fat
5.6g
of which Saturates
2.3g
Carbohydrate
11g
of which Sugars
1.4g
Fibre
2.7g
Protein
4.9g
Salt
1.0g
Ingredients
Allergen Information
Allergy Information
Dietary Information
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