Sri Lankan Vegetable Dhal with Rice
Immerse yourself in the vibrant flavors of Sri Lanka with our Sri Lankan Vegetable Dhal with Rice. This exquisite dish combines creamy coconut milk, tender butternut squash, mixed peppers, carrots, tomatoes, and green lentils to create a harmonious blend of textures and tastes. Infused with a flavorful curry powder, cumin, garlic, and chili, it offers an authentic Sri Lankan experience. Served with fluffy cooked long-grain rice, this delightful meal is a must-have for those seeking the exotic and diverse flavors of Sri Lankan cuisine. Indulge in this culinary journey and elevate your dining experience with our irresistible Sri Lankan Vegetable Dhal with Rice.
Igredients: Coconut Milk, Butternut Squash, Mixed Peppers, Carrots, Tomatoes, Green Lentils, Water, Curry Powder (contains: MUSTARD, WHEAT, CELERY), Vegetable Oil, Cumin, Garlic, Chilli, Salt, Cooked Long Grain Rice.
COOKING INSTRUCTIONS:
IF FROZEN, DEFROST THOROUGHLY BEFORE USE, AND DO NOT RE-FREEZE. DEFROST IN REFRIGERATOR – CONSUME WITHIN 24 HOURS.
All appliances may vary, the following instructions are guidelines only.
Before Cooking: Remove outer sleeve and pierce film on top container.
During Cooking: Stir halfway through (if applicable), then recover and continue cooking
After Cooking: Check food has a core temperature above 75°C and allow to stand for 1 minute, stir where appropriate, do not reheat once cooled.
OVEN: Preheat the oven to 170˚C. Remove the sleeve and the film lid, place on
baking tray. Bake for 20 minutes. Stir after cooking. Heat to serving
temperature of 75˚C.Leave to stand for 1 minute.
MICROWAVE: Remove the sleeve and pierce the lid. Microwave on full power for
650 watts - 7 minutes / 750 watts - 6 minutes / 850 watts - 5 minutes. Stir
after cooking. Heat to serving temperature of 75˚C. Leave to stand for 1
minute.
