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Eumarrah Hobart |
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WIDELY USED IN INDIAN COOKING
Smooth creamy texture, nutty taste, high in protein. Excellent in curries, dahls, side dishes with tamarind or added to soups.
HOW TO USE
> Soak: Rinse and soak for 2 hours.
> Cook: Bring to boil and simmer for about 40min till tender. 1 cup toor dhal to 2 cups water.
Product should last up to 18 months if stored airtight in a cool dark area.
Country of origin: Myanmar
Nutrition info per 100g: Energy 1254 kJ; Protein 35 g; Total Fat 2 g; -Saturated <1 g; Carbohydrate 50 g; -Sugars <1 g; Sodium 40 mg
Product should last up to 12 months if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
