Super Quick Creamy Tikka Dal
with Basmati Rice, Peas and Crispy Onions
Ready in just 15 minutes, this Super Quick Creamy Tikka Dal is speedy and full of flavour. Dal isn't just the name for the dish, but also the lentils that make it.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Basmati Rice
1 sachet(s)
North Indian Style Spice Mix
75 grams
Tikka Masala Paste
1 carton(s)
Lentils
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
40 grams
Mango Chutney
120 grams
Peas
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
- Boil a half-full kettle.
- Pour it into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Once cooked, drain, pop back in the pan and cover.
- Pop a saucepan on high heat.
- Add the North Indian style spice mix, tikka masala paste, lentils and their liquid, creme fraiche and veg stock paste.
- Stir and bring to the boil.
- Reduce the heat. Simmer, 6-8 mins.
- Stir the mango chutney and peas into the lentils.
- Simmer for 1-2 mins.
- Season with salt and pepper.
- Share the rice between your bowls.
- Spoon over the tikka dal.
- Sprinkle with the crispy onions.
- Enjoy!
