This is probably the most cooked dish in India as it is a healthy source of vegetarian protein and is very satisfying. These buttery lentils are lifted with warming spices, zingy ginger, savoury garlic, and tangy tomatoes.
Contains a whole spice pouch, a "tarka" spiced sauce and cooked lentils
‘Tarka daal’ is a staple across most Indian homes and is the most popular lentil curry in North India. The word ‘tarka’ refers to the cooking of spices and flavours, which are added to the cooked lentils. Our Classic Lentil Tarka Daal has a buttery smoothness that is elevated with the addition of caramelised onions, rich tangy tomatoes, zingy ginger, garlic and carefully selected Indian spices.
This daal is perfect for a fuss-free, 5-minute meal with rice or naans, but is also really versatile and makes the base for a range of delicious healthy dishes for the more adventurous cook. Taking inspiration from our recipe pages, you can transform it into comforting soups, crispy lentil cakes kedgeree and much more. It’s a fantastic meal to keep on hand in your cupboard for busy days. Perfect for vegetarians or meat-free days.
Fry the whole spices in 1-2 tsp of hot oil (or ghee) until sizzling
Stir in the tarka sauce (the small pouch) and bring to a simmer
Add the lentils and 4-5 tbsp. water, bring to a simmer then serve
For added heat and extra flavour, add 2 green chillies, pricked with the tip of a knife, into the oil after frying the whole spices and fry for 30 seconds before adding in the lentils.
Add the tarka sauce and lentils and bring to a simmer.
Finish with chopped fresh coriander.
For a real Indian flavour, fry the spices in a little ghee instead of oil, it enhances the buttery flavour of these lentils.
For a one-pot meal, add in 2 handfuls of baby spinach.
Water, Bengal Lentils (14%), Tomatoes (10%), Red Lentils (8%), Onions, Sunflower Oil, Garlic (1%), Salt, Spices, Ginger, Cumin, Turmeric, MUSTARD SEEDS
MAY CONTAIN MILK, MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA