Indian Lentil Coconut Dal, with marinated chunks ginger and plum style
Recipe Weight: 55g per Portion
| HILCONA IT'S VEGIC Indian Coconut Dal, 5 x 1.5 kg, IQF | 2.000 kg |
| THE GREEN MOUNTAIN Plant Based strips, 2 x 1.5 kg, IQF | 0.600 kg |
| Rapeseed oil | 0.050 l |
| BRESC plum and ginger glaze | 0.045 kg |
| Coriander bunch | 0.015 kg |
| Pappadums (lentil flour based) | 0.050 kg |
Preparation
Note: the portions are for «dégustation» finger-food for a stand at an expositionPreparation:
• Prepare all the ingredients
Method:
• Put the Indian Coconut Dal in a pot and bring to the boil over medium heat and let simmer for around 10 minutes
• Heat the oil in a non-stick pan
• Cook the defrosted chunks in the oil and let them get some colour
• Reduce the heat. Add the glaze and let it melt
• Plate the Dal with the chunks
• Garnish with the coriander and the Pappadums
| Nutritional values | per portion |
|---|---|
| Energy | 422 kJ |
| Energy | 101 kcal |
| Fat | 5.0 g |
| - of which saturates | 2.5 g |
| Carbohydrates | 8.2 g |
| - of which sugar | 1.8 g |
| Fibre | 1.6 g |
| Protein | 5.0 g |
| Salt | 0.6 g |
| Allergens | Contains |
|---|---|
| Soybeans | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.