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Gujarati Dhal Curry Pack

Serves: 4 – 6 as a side Vegetarian Vegan

A light and delicate lentil dish from India’s famous vegetarian state, Gujarat. With fresh flavours such as ginger and tomatoes, this makes a great light summer meal.

Please note: Due to shortages of fresh ingredients some of our products may be made using dry ingredients (chilli powder & dry curry leaves) - this will not affect the flavour of your Curry Packs.

Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.

  1. Empty contents of sachet 1 (lentils) and sachet 2 (powders) into a heavy pan with 350ml of cold water and bring to the boil.
  2. Cover and simmer until the lentils are soft and the water has evaporated.
  3. Blend lentils with boiling water until smooth and thin. The mixture should just coat the back of a spoon.
  4. Fry sachet 3 (spices) in 2 tbsp oil for 2 minutes.
  5. Add 2 fresh chopped tomatoes and fry for another minute.
  6. Pour the mixture over the lentils and add the juice of half a lime. Season and serve.


Moong Dhal, Spices (including MUSTARD), Garlic Flakes, Ginger, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Fresh Curry Leaves.


Contains: MUSTARD.

It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.


Per Packet Gluten Free
Fat (g)2.5
Sat Fat (g)0.8
Carb (g)93.6
Carb of which Sugars (g)3.4
Dietary Fibre (g)41.9
Protein (g)38.1
Salt (g)0.2

I am obsessed with Dhal and after perfecting my own recipe I started to research other styles of the ever popular Indian dish. This regional version is very light and thin with a really elegant ginger note. It is a perfect match to any of our curries especially vegetable side dishes such as Saag Aloo or Mattar Paneer


Our favourite accompaniments & top tips.