The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chana Dal with Roast Veg & Mango Salad
Only 4 steps to achieve an Indian-inspired feast. We've made weeknight meals speedier than ever with ready-made chana dal lentils flavoured with coconut, ginger and garlic. We add freshness with crunchy cucumber and mango salad and goodness with a traybake of seasonal veg.
Prep in 10
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 400g chana dal lentils (Chana Dal, Water, Vegetable Stock (Chicory Extract, Carrot Extract, Onion Powder, Tomato Powder, Salt, Yeast Extracts, Sunflower Oil, Natural Flavouring))
- 1 handful of fresh mint
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 cucumber
- 1 mango
- 2 tsp nigella seeds
- 400ml coconut milk (Coconut, Water)
- 2 large potatoes
- 2 onion
- 2 tbsp harissa mango dressing (Sunflower Oil, Water, White Wine Vinegar, Mango Juice Concentrate, Salt, Smoked Paprika, Cayenne Pepper, Ground Cumin, Ground Cardamom, Crushed Red Chillies, Ground Coriander, Garlic Puree, Xanthan Gum)
- 400g baby tomatoes
Nutritional Information
Calories: 629
Protein: 18g
Carbs: 67g
Fat: 31g
Chana Dal with Roast Veg & Mango Salad
Only 4 steps to achieve an Indian-inspired feast. We've made weeknight meals speedier than ever with ready-made chana dal lentils flavoured with coconut, ginger and garlic. We add freshness with crunchy cucumber and mango salad and goodness with a traybake of seasonal veg.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Cut the potatoes and onion and 2cm cubes. Transfer onto a lined baking tray and toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 20 mins, then add the whole tomatoes and nigella seeds. Bake for another 10 mins.
- Boil a kettle. Heat a medium frying pan with 1/2 tbsp oil on medium heat. Add the ginger and garlic paste and half the curry powder Cook for 2 mins, then add the lentils, coconut milk and 200ml boiling water. Season with sea salt and black pepper. Simmer for 10 mins, until thickened.
- Make the mango cucumber salad. Dice the mango and cucumber into 1cm cubes. Roughly tear the mint leaves. In a bowl, combine the cucumber, mango, mint and harissa mango dressing with 1 tsp olive oil. Season with sea salt and black pepper and mix.
- Spoon the chana dal onto warm plates alongside the roast veg and mango cucumber salad.
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