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Tarka Dhal

Serves: 2 – 4 as a side dish Vegetarian Vegetarian Vegan Vegan Gluten Free Gluten Free

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.

Storage Information: Store in cool dark place. All Curry Packs have a minimum 4 months shelf life or can be frozen for up to 6 months.

Try it with: Perfect with any of our curries or just on its own with Naan or Chapatis.

  1. Add the lentils and powders sachet into a pan with 450ml cold water.
  2. Bring to the boil, cover and simmer on a very low heat until the lentils are soft and the water is absorbed (around 35 mins), do not lift the lid or stir.
  3. Mash the lentils with a spoon and add boiling water to reach desired consistency.
  4. Fry spices sachet in 2 tbsp oil for 2 minutes, then add 2 sliced cloves of garlic and fry until garlic is golden. Add to the lentils, stir and cover.
  5. Season well and garnish with coriander and lemon juice.

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), Chilli Powder, Dry Curry Leaves.


Contains: WHEAT Flour.

Due to the handmade nature of our products, each Curry Pack may contain PEANUTS, NUTS, SESAME SEEDS, CRUSTACEANS, SOYA, MUSTARD, CELERY, WHEAT, SULPHITES, MILK and other CEREALS containing gluten due to cross-contamination.


Per Packet Gluten Free
Fat (g)5.6
Sat Fat (g)0.8
Carb (g)101.3
Carb of which Sugars (g)7.6
Dietary Fibre (g)14.3
Protein (g)41.6
Salt (g)0.2

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.


Our favourite accompaniments & top tips.