Our organic canned Vaal Dhal is inspired by the cuisine of Gujarat in northern India but we use only British-grown fava beans, cooked with a blend of mild and aromatic spices. Needing just a little heat and a good stir our dhal is ready to eat as a satisfying side dish or can be cooked with other ingredients to create a more substantial curry. Try adding water or stock for a curry soup. Also available as part of our Big Vegan Box Recipes for Vaal Dhal Browse all our recipes for vaal dhal Complete Product Details Cooking Ingredients Nutrition More Vaal Dhal is ready to eat and just requires a good stir and a little heat. Cooking instructions Cooking on the HobDhal naturally separates in the can. Carefully empty entire contents into saucepan and stir well. Heat gently for 4-5 minutes while stirring. For best flavour do not boil or overcook. Do not reheat. Microwave CookingCarefully empty entire contents into a non-metallic bowl and cover. Heat for 2 to 3 minutes, stirring halfway. Check the food is hot, stir well and serve. Do not reheat. More than just dhal...Add water for a quic tasty soup or use as a cooking sauce - just add your choice of ingredients and cook through for a delicious curry. To Store Store in a cool, dry place. Once opened, transfer contents to a non-metallic container, cover refrigerate and use with 2 days. Ingredients Fava Beans (Broad Beans) (45%), Water*, Tomato Puree, Rapeseed Oil, Rice Flour, Sugar, Salt*, Herbs and Spices (Cumin, Turmeric, Fenugreek, Coriander, Caraway Seeds, Chilli Powder, Coriander Leaf, Mustard seeds)(* non-organic ingredients) Allergy information For allergens, see ingredients in bold Typical values Per 100g Energy 397kJ (95kcal) Fat 3.3g of which saturates 0.3g Carbohydrate 9.2g of which sugars 2.2g Fibre 5.1g Protein 4.5g Salt 0.6g Delicious, nutritious and good for the soil, fava beans are a variety of broad bean, Vicia faba, left to ripen and dry before harvest. They’re also known as field beans, horse beans, Windsor beans or ful. Suitable for vegans and vegetarians
