Indian Pork Bowls
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Indian Pork Bowls

Indian Pork Bowls

with Crispy Chana Dal and Yogurt Sauce

This recipe takes a twist on raita with quick-to-tear cilantro and our creamy yogurt sauce. Crispy crunchy chana dal adds fun to every bite.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes
Cooking Time


serving amount

250 g

Ground Pork

¾ cup

Basmati Rice

113 g

Baby Tomatoes

6 tbsp

Yogurt Sauce

(Contains Milk)

½ tbsp

White Wine Vinegar

(Contains Sulphites)

2 tbsp

Curry Paste

7 g


56 g

Green Peas

28 g

Crispy Chana Dal Mix

(Contains Soy)

Not included in your delivery

1 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp


0.13 tsp



Nutrition Values

Calories800 kcal
Fat37 g
Saturated Fat13 g
Carbohydrate79 g
Sugar7 g
Dietary Fiber8 g
Protein37 g
Cholesterol105 mg
Sodium790 mg
Trans Fat0.5 g
Potassium850 mg
Calcium150 mg
Iron4.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Large Non-Stick Pan


Cook rice and peas

Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Wash and dry all produce. Add rice and peas to the boiling water.Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.


Halve tomatoes.

Season tomatoes

Add tomatoes, half the vinegar (use all for 4 ppl), 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then stir to coat.

Cook pork

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**Add curry paste and 3 tbsp (1/3 cup) water. Cook, stirring often, until fragrant, 1 min.Remove from heat, then season with salt and pepper, to taste. Cover to keep warm.

Finish and serve

Fluff rice and peas with a fork. Stir in 1 tbsp (2 tbsp) butter until melted. Divide rice and peas between bowls. Top with pork and marinated tomatoes. Drizzle yogurt sauce over top, then sprinkle crispy chana dal and tear cilantro over top.

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