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The Classic Tarka daal takes all the effort out of a true British favourite breakfast/brunch dish. You won’t believe how amazing this tastes, especially considering how easy it is to make and is on the table in 10 minutes! You can use haddock instead of trout for a more classic version, it just takes 10 minutes of poaching in milk in a frying pan. Break into large pieces and add instead of the trout. Vegetarians leave out the fish and even the eggs if you prefer, it is still absolutely delicious!
Classic Tarka Daal
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  • 1 packet The Spice Tailor Classic Tarka Daal
  • 1 rounded tbs butter
  • 1 tsp. vegetable oil
  • 350g cooked white rice
  • 250g smoked trout (you can use haddock instead, see above)
  • 4 hard boiled eggs (boil for 6 minutes), quartered
  • Handful of chopped parsley
  • Salt and black pepper to taste
  1. Heat the butter and oil in a in a non-stick saucepan. Add the spices and cook for 10 seconds or until sizzling. Add the tarka and lentils along with 75ml water and some seasoning bring to a simmer.
  2. Carefully stir in the rice, you don’t want to break the grains. Add large pieces flakes of the trout and the parsley. Cover and steam over a gentle flame to heat the rice properly. Add as splash of water at any point if you are worried about it sticking to the base of a pan.
  3. Serve topped with the eggs and extra parsley if you like.
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