A wholesome lentil dish from Southern India.
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.
Try adding a dash of lemon juice for a tangy dhal or a finely chopped fresh tomato for a more savoury edge.
Try it with: Perfect with any of our curries or just on its own with Naan or Chapatis.
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.
See our blog: The ultimate guide to cooking lentils and making the perfect dhal for inspiration and top tips.
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.
|Carb of which sugars (g)||4.5|
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
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.