Tarka Dhal Curry Pack

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.

Please note: Due to shortages of fresh ingredients some of our products may be made using dry ingredients (chilli powder & dry curry leaves) - this will not affect the flavour of your Curry Packs.

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.

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.

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