The dish we have with almost every meal! Soft, satisfying lentils with earthy spices and garlic tempered in hot oil. Serve with a tangy pickle for a great contrast of flavours and textures.
In India, dhal (lentils) is cooked everyday in one form or another by the richest and the poorest. Lentils are a great source of protein, so they are eaten a lot by vegetarians.
Cooking Instructions: Tarka Dhal Curry Pack Instructions
Serves: 4 – 6 as a side dish
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
I serve a version of this with nearly every meal. I enjoy having any leftovers for lunch with fresh tomato, finely sliced courgette and toasted coconut. The key to this one is a nice hot pan when frying the spices.Ian
Mixed Lentils (Toor, Masoor, Moong, Chana), Spices (contains MUSTARD), Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Fresh Chilli, Fresh Curry Leaves.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.
An intense dry curry with curry leaves and cumin seed.
A hearty and warming variation on our Tarka Dhal recipe.
Invaluable information on tempering spices and cooking lentils.
Tangy alternative to the classic Tarka Dhal.