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Tarka Dhal Curry Pack

Serves: 4 – 6 as a side dish Vegetarian Vegan

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.

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.

  1. Empty the contents of sachet 1 (powder) and the lentils into a heavy pan with 350ml of cold water and bring to the boil.
  2. Cover and simmer until the lentils are soft and the water has evaporated.
  3. Mash the lentils with a wooden spoon, season, then thin with boiling water if necessary.
  4. Fry sachet 2 (seeds) in 2 tbsp oil for two minutes.
  5. Add 1 sliced clove of garlic and fry until garlic is golden.
  6. Immediately add to lentils and cover. Stir well before serving.

Ingredients

Mixed Lentils (Toor, Masoor, Moong, Chana), Spices (contains MUSTARD), Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Fresh Chilli, Fresh Curry Leaves.

Allergies

Contains: MUSTARD.

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.

Nutrition

Per Packet
KJ 1450
Kcal 346.5
Protein (g) 23.5
Carb (g) 60
Carb of which sugars (g) 4.5
Fat 0.925
Salt 0.007
<strong>Ian</strong>

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

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