A delicious and deeply flavoured North Indian kidney bean dal to make your vegan meal more interesting! The tangy blend of tamarind and carrots is simmered with red lentils so you could enjoy heaven in your mouth. The preparation goes incredibly well with some steamed rice and makes a hearty lunch that fills your tummy and soul, both.
Stovetop (recommended): Squeeze into a small pan and heat over low until piping hot, about 3-5 minutes. Pour into a bowl and enjoy!
Microwave: Stir open top about 1" for venting. Heat for 90 seconds; let stand 1 minute. Carefully grasp edges, and tear off top. Pour into a bowl and enjoy! (Oven times may vary)
Dark red kidney beans, water, onion, tomato paste, tomatoes in juice, carrots, red lentils, sunflower oil, garlic, tamarind paste, ginger, sea salt, coriander, green jalapeno, cumin, turmeric, cinnamon, clove, allspice, cayenne, black pepper.
*Organically grown and processed.