Lentilles corail épicées en sauce

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Haldirams Minute Khana Yellow Dal Tadka 300GYellow Dal Tadka - Water, Split Pulse Red Gram, Tomatoes, Onions, Refined Sunflower Oil, Split Gram, Fresh Ginger, Fresh Garlic, Green Chilli, Clarified Butter, Salt, Coriander Powder, Red Chilli, Turmeric Powder, Cumin, Coriander Leaves, Dried Fenugreek Leaves. Benefits, A ready cook and meal. It makes a great ready eat a meal without any hassle. It is rich, creamy and has an authentic taste. It is 100% natural, without any preservatives, addictive's, flavouring or colours. How to Use, Empty the pack into a bowl and microwave for 2 minutes. Immerse the unopened pouch in boiling water for 3 to 5 minutes. Make a small cut in the pouch and place it upright in a microwave dish, heat for 1-2 minutes, serve hot. Other Product Info, EAN Code: 8904063232250, Country Of Origin: India, Best before 14-08-2022, For Queries/Feedback/Complaints, Contact our Customer Care Executive at: Phone: 1860 123 1000, Address: Innovative Retail Concepts Private Limited, Ranka Junction 4th Floor, Tin Factory bus stop. KR Puram, Bangalore - 560016 Email:customerservice@bigbasket. com, Rating and Reviews, Only customers who purchase this product from bigbasket can rate and reviewHaldiram's Dal Tadka is a classic Haldiram's recipe that is equal parts wholesome and delicious. Enjoy the flavors of the original Indian Dal made with mildly spicy yellow lentils, tomatoes, onion, fresh green chilies & aromatic spices. Haldiram's Dal Tadka is a popular Indian lentil dish made with arhar dal (husked & split pigeon pea lentils) or masoor dal (husked & split red lentils). This Dal Tadka recipe gives you a delicious creamy dal with smoked flavors. Dals are high in protein and low in fat, so they make a healthy option to add to any dish. They're also high in fiber, complex carbohydrates, vitamins, minerals, and are typically gluten-free; not to mention heart-healthy! Haldiram's Recommendation: Serve hot with rice/roti accompanied by tangy pickle or crunchy papad by Haldiram's.

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