Chickpea and Chana Saag daal, with fresh flatbread

Origin- India

Travelling through India was the biggest cultural experience I had whilst away. From the ceremonies, to the hospitality and the tastes of possibly my favourite cuisine on the earth! Daal for breakfast, daal for lunch daal for dinner. All with individual components that made each dish vary in the most dramatic way, but the saag daal, stayed with me! the richness of the sauce and the hulk coloured spinach, fortified together to build the ultimate Saag. What a dish.

Chana saag dal (96.2%) [Water (20.9%), Onions (18.8%), Chickpeas (15.7%), Chana Dal (10.5%), Tomatoes (10%), Leaf Spinach (4.4%) [Spinach, Water], Desig Saag (4.2%) [Kale, Spring Cabbage, Spinach, Broccoli, Fenugreek, Water, Onion, Vegetable Oil, Maize Flour, Green Chillies, Ginger, Garlic, Salt.], Spinach Puree (3.2%) [Ginger (80%), Water, Sugar, Salt, Citric Acid, Antioxidant: Ascorbic Acid, Water, Sugar, Tomato Puree (12%), Chillies (11%), Salt, Acidity Regulator: (Acetic Acid), Modified Maize Starch, Stabiliser: (Xanthan Gum), Seasoning, Crushed Chilli, Chopped Tomatoes, Tomato Juice, Acidity Regulator: Citric Acid, Spinach, Water, Salt], Ginger (2.1%), Garlic (2.1%), Plant butter (1.6%) [Plant oils (sustainable palm, sunflower, rapeseed), filtered water, fava bean preparation, plant-based emulsifier (sunflower lecithin), natural flavourings], Tomato puree (1.2%), Coriander (1.2%), Lime juice (0.94%), Brown sugar (0.63%), Pink salt (0.63%), Olive Oil (0.54%), Garam masala (0.31%), Chettinad curry (0.31%), Cumin seeds (0.24%), Chilli puree (0.21%), Madras Curry Powder (0.16%) [Coriander, Cumin, Turmeric, Salt, Fennel, Red Lentils, Chilli Powder, Bay Leaves, Fenugreek Powder, Cinnamon, Garlic, Cloves], Cardamom (0.03%), Coriander seeds (0.03%), Turmeric (0.03%), Dried cloves (0.03%), Dried bay leaf (0.03%), Fenugreek leaves (0.03%)], Lime juice (3.2%), Coriander (0.64%)

Heating Instructions

10-12 Minutes

35-45 Minutes

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