Frozen: Coconut and mango tarkha dal with lemon and nigella seeds. Serves two
Frozen: Coconut and mango tarkha dal with lemon and nigella seeds. Serves two
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You have to try this - I cooked the recipe more out of curiosity than any overwhelming urge to eat a mango dal, but it is so delicious. The mango chutney just brings a touch of sweetness to it rather than being a dominating flavour, but as with all the best dals, it's the balance between this sweetness and the acidity of the lemon zest and juice, tempered by the coconut and whole spices. Give it a go.
Ingredients (allergens in bold)
Red lentils, butter, cumin seeds, coriander seeds, onion, ginger, garam masala, tomato puree, Geeta's mango chutney, coconut milk, lemon, nigella seeds, garlic, chilli powder, desiccated coconut, curry leaves
Heating Instructions
Heating Instructions
Defrost your frozen food thoroughly in the fridge before reheating gently in a saucepan on the stove until piping hot all the way through. Alternatively, you can reheat from frozen on the hob, but use a low heat and keep an eye on it.
Summer 2025 buffet menus are on the way, so watch this space! In the meantime, if you would like a feast for any occasion, drop me a line. My contact page is here.
Portion size
Portion size
Feeds two, generously
Best Before Date
Best Before Date
Each bristolKTCHN meal has the date that they were cooked on written on the box. They are best eaten within the next 4 months from that date.
