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  • Garlic cloves, sliced 5.0 pc
  • Cumin seeds 5.0 g
  • Peppercorns, red 12.0 pc
  • Curry leaves fresh 12.0 pc
  1. Daal:

    • Wash and pre-soak both lentil varieties for about 30 min.
    • Dissolve Knorr Professional Chicken Soup Stock in water and simmer the lentils in this stock until cooked.
    • Add garlic, spices, tomato puree, cream and Knorr Professional Lime Seasoning and cook down slightly until thick and soup like.
  2. Tempering:

    • Heat oil in a frying pan and sauté garlic in it until aromatic, then start adding cumin, chillies and curry leaves till well fragrant.
    • Pour the tempered oil with all spices onto the cooked daal.
    • Serve hot with plain rice.