Dal Dumpling Curry
Steamed lentil dumplings cooked in an aromatic curry with freshly grated coconuts, fennel seeds and spices. Famous chettinad region recipe.
This curry takes the several hours to make, but it’s worth it. The nutritional benefits of spices and steamed lentil dumplings, with delicious fresh coconut beats any meat-based curry. A family favourite.– Chef Akila.
Water, Pigeon Peas, Onion, Tomatoes, Coconut, Tamarind, Fennel Seeds, Cold-pressed Sesame Oil (Sesame), Chilli Powder, Ground Coriander, Sea Salt, Red Chilli, Coriander Leaves, Garlic, Turmeric, Mustard Seeds, Fenugreek Seeds, Coconut Palm Sugar.
ALLERGEN ADVICE: For Allergens, see Ingredients in bold. Our kitchen is gluten-free but handles other allergens including Sesame, Nuts and Mustard. While we take precautions, traces of other allergens may be present. If you are sensitive to even small traces of allergens please contact us before ordering.
Samples of all our items are lab tested and certified Gluten Free.
|of which saturates (g)||1.4|
|of which sugars (g)||2.2|
|Vitamin K (μg)||1.6|
Always ensure food is piping hot before serving. Adjust consistency & seasoning if required.
MICROWAVE (850W): From frozen, pierce film & microwave on high power for 4 minutes (640g) or 3 minutes (320g). Peal film, stir, re-cover and cook for 3 minutes (640g) or 2 minutes (320g). Rest for 1 minute and gently stir before serving. Appliances vary, adjust timing accordingly.
HOB: From frozen, gently heat in a suitable pan until boiling and thoroughly hot.
Serves 1 (320g)
Serves 2 (640g)