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Ingredients
Coriander chilli chutney
- 120 g fresh coriander (2-3 bunches), leaves, stalks and roots, cut into thirds (see Tips)
- 50 g fresh long green chillies, trimmed and cut into halves (approx. 2-3 chillies)
- 1 tbsp lemon juice
- 50 g olive oil
- 1 tsp sea salt
Tarka dal
- 250 g red lentils
- hot water, for soaking
- 2 tbsp ghee (see Tips)
- ¼ tsp cumin seeds
- 20 fresh curry leaves
- 2 garlic cloves
- 1 fresh long green chilli, trimmed and cut into halves
- 2 cm piece fresh ginger, peeled and cut into halves
- 600 g water
- 1 tsp sea salt
- ¼ tsp ground turmeric
- 200 g fresh tomatoes, cut into pieces (2 cm) (see Tips)
- 2 tbsp lemon juice
- Nutrition
- per 1 portion
- Calories
- 1354.3 kJ / 322.3 kcal
- Protein
- 16.8 g
- Carbohydrates
- 35.7 g
- Fat
- 10.8 g
- Saturated Fat
- 5.7 g
- Fibre
- 6.2 g
- Sodium
- 611.2 mg