| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 35 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | Vegan |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 242 |
| Fat | 1.8g |
| Saturates | 0.3g |
| Protein | 15.7g |
| Carbs | 41g |
| Sugars | 6.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Wash and drain the lentils.
2
Place the lentils, tamarind paste and water in a saucepan over a high heat. Bring to a boil. Reduce to a low heat and simmer for 20-25 minutes.
3
Add the pea milk, salt, cayenne and turmeric and simmer for a further 5 minutes.
4
Crush the garlic cloves, chop the leeks and chillies.
5
To temper the spices, heat a saucepan over a high heat, then add the oil to it. Add the garlic and leeks and fry until golden brown. Add the curry leaves, red chillies and coriander and mix well.
6
Pour half this mixture into the dal and stir. Simmer for another 5 minutes.
7
Drizzle the rest of the tempering spices over the dal and serve.
