Serves 4


Prepare the ingredients according to the instructions.

Dal, to boil (step 1)

1 cup shelled mung beans or red lentils (available at health stores or Indian supermarkets)

750ml / 3 cups water

2 cloves garlic, peeled

1 tomato, chopped

1 chili

1/2 tsp turmeric

To braise (step 2)

A splash of oil

1/2 onion, peeled and chopped

1 tsp cumin seeds

1/2 tsp black mustard seed

1 tsp masala

250ml / 1 cups water

1 tbsp / 15g butter, optional

A handful coriander

Serve with

1 punnet Baby marrow, cut into bite sized pieces and cooked in boiling water

125g cherry tomatoes, cut into halves

½ red onion, sliced

1 lime cut into quarters

4 x 28g pack Trigz Salted


  1. To boil the dal, in a large pot combine the shelled mung beans or red lentils with the water, garlic, tomato, chili & turmeric . Simmer on a low temperature for 30-40 minutes or until soft & soupy. Add more water, a little at time, if you need to until the lentils are cooked.  
  2. To braise the dal, heat a splash of oil in a pot then sauté the onions, cumin seeds & mustard seed until the onions soften then add the masala, the boiled dal from step 1, water and butter. Simmer for 10-15 minutes then add the coriander and set aside.
  3. To serve, arrange the dal in bowls and serve with Trigz Salted, baby marrow, tomatoes, red onion and freshly squeezed lime.