Sri Lankan Yellow Moong Dal

Ingredients

Yellow moong dal, water, coconut milk, tomatoes, onion, coconut oil, Sri Lankan spice blend [turmeric, cumin, coriander, MUSTARD seed], garlic, ginger, green chilli, salt, curry leaves, black pepper.

Allergen information

Contains MUSTARD. The remaining 13 declarable allergens are not present in the approved recipe.

Cooking instructions

Oven, microwave or air fryer; oven preferred

Cook from: Frozen

Cooking time: 300g: Oven: 35-40 minutes; microwave: 7-8 minutes; air fryer: 25-30 minutes. 600g: Oven: 55-65 minutes; microwave: 13-16 minutes; air fryer: 40-45 minutes.

Appliance note: 

Cooking appliances vary. Times are a guide and require validation with the final packaging and product. Add further heating time if necessary until the centre reaches at least 75°C. Never place the foil tray in a microwave.

Serving suggestion

300g pack: Serve piping hot with RM017_300 Rice, fresh coriander and a wedge of lime.

600g pack: Serve piping hot with RM017_600 Rice, fresh coriander and a wedge of lime.

Chef’s tip

Finish with fresh coriander and a squeeze of lime after reheating to brighten the coconut and spice flavours.

Provenance

Onions and tomatoes supplied by Hedden's of Woodtown where available. Prepared in the United Kingdom by Farmer & The Chef.

Serves: 300g: 1 / 600g: 2

Storage

Keep frozen at -18°C or colder.

After opening: 

Once defrosted or opened, keep refrigerated at 0-5°C and consume within 24 hours. Do not refreeze.

Shelf life: 12 months from date of manufacture when stored at -18°C or below.

Freezing: 

Keep frozen at -18°C or below. Do not refreeze once defrosted.

Defrosting: 

No defrosting required; cook from frozen. If accidentally defrosted, keep refrigerated and use within 24 hours. Do not refreeze.

Nutritional information

Typical values: Per 100g as sold