Ingredients
For the dal base
- 1 tbsp sunflower oil
- 2 cloves garlic, minced
- 20g ginger, finely grated
- 1 tbsp cumin seeds
- 1 cinnamon stick
- 800ml water
- 250g H&B Lentils
- 1 jar H&B 10 Plant Tikka Masala Sauce
- 1 tsp turmeric powder
- 1 tbsp H&B Collagen Powder
For the green swirl
- 1 bunch fresh coriander
- 1 bunch mint
- 1 clove garlic, minced
- Juice of 2 limes
- 50ml kefir
For the golden garlic chilli tadka
- 1 tbsp olive oil
- 2 cloves garlic, thinly sliced
- 1 red chilli, thinly sliced
- 2 tbsp flaked almonds
| Per | 100g | Serving (219g) |
|---|---|---|
| Energy (Kj) | 738 kJ | 1619 kJ |
| Energy (kcal) | 176 kcal | 386 kcal |
| Fat | 5.2g | 11g |
| of which saturates | 1.2g | 2.6g |
| Carbohydrates | 18g | 39g |
| of which sugars | 2.8g | 6.1g |
| Fibre | 6.9g | 15g |
| Protein | 11g | 24g |
| Salt | 0.28g | 0.61g |
Step 1
Put a large saucepan over a medium heat. Once hot, add the sunflower oil, garlic, ginger, cumin seeds and cinnamon stick. Cook, stirring, until fragrant and lightly toasted.
Step 2
Rinse the lentils well, then add them to the pan with the water. Bring to the boil, reduce to a gentle simmer and cook for 20-25 minutes, stirring occasionally.
Step 3
When the lentils are soft and starting to break down, stir in the tikka masala sauce, collagen powder and turmeric. Return to a light simmer and cook until thick and creamy, with the lentils still holding some shape. Remove from the heat.
Step 4
To make the green swirl, add all the ingredients to a blender and blitz until smooth and vibrant.
Step 5
For the tadka, heat the olive oil in a small pan. Fry the garlic and chilli until golden and crisp. Remove with a slotted spoon, drain on kitchen paper and mix with the flaked almonds.
Step 6
Divide the dal between four bowls. Swirl over the green sauce and finish with the golden garlic chilli tadka before serving warm.
