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Lentil & Dhal Spice




Add flavour to any carbohydrates with this tasty blend.

Description & Use

This Dhal (Daal) Masala adds flavour to all legumes and carbohydrates. This tasty spice blend is based on traditional Indian Dhal recipes.

Blended and packed in Australia from imported and local ingredients.

MAY CONTAIN GLUTEN due to manufacturing practices.

Nutrition information applies only to spice blend.

2 x 425g cans red kidney beans
1 onion grated or pureed
2 Tablespoons Herbie’s Lentil & Dhal Spice
1 Tablespoons ghee or butter,
1 can chopped tomatoes
2 Tablespoons plain yoghurt
salt to taste
fresh coriander leaves.
  1. Drain beans, reserving 1 cup liquid.
  2. Heat ghee, add spice  blend, fry 1 minute, stirring.
  3. Then add in order:
    onion puree, tomatoes, yoghurt, beans and reserved liquid, stirring well after each addition.
  4. Add salt to taste and simmer for 20 minutes, stirring occasionally.
  5. Add a little water if it sticks to the bottom.
  6. Sprinkle with coriander leaves and serve with rice.
Serves 4.


Cumin seed, coriander seed, brown mustard seed, garam masala (fennel, caraway, cinnamon, cardamom, cloves, pepper), turmeric, ginger, asafoetida (compounded with rice flour), chilli, garlic

Heat Level



Nutritional Information
Per 100g
Energy (kj) 1375
Protein (g) 17.5
Fat (g) Total 20
Carbohydrate (g) 35
Sugars (g) 7.5
Sodium (mg) 75

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