Restaurant-Style Tarka Daal with Spinach
- 1 pack of The Spice Tailor Classic Lentil Tarka Daal (lentils included)
- 1 tsp. ghee or butter or vegetable oil
- 2 cloves garlic, finely chopped
- A little ginger julienne
- 2-3 handfuls chopped cleaned spinach or baby spinach
- ½ tsp. garam masala
- 1 tsp. lemon juice (optional and to taste)
- Fresh coriander to finish
- Heat the ghee in a medium non-stick saucepan. Add the spices from the spice packet along with the chilli if you would like some heat. Cook gently for 10-20 seconds, or until the seeds are aromatic. Add in the ginger and garlic and cook for another 30-40 seconds.
- Add in the spinach and a little seasoning and cook down until wilted. You can add a small splash of water to help. Stir in the tarka (small pouch) from the pack, give the pan a stir, add the lentils and bring to a simmer.
- Stir in the garam masala and lemon juice if you would like. Add some boiling water if the lentils look thick and serve garnished with the coriander.
- 1 pack of The Spice Tailor Classic Lentil Tarka Daal (lentils included)
- 1 tsp. ghee or butter or vegetable oil
- 2 cloves garlic, finely chopped
- A little ginger julienne
- 2-3 handfuls chopped cleaned spinach or baby spinach
- ½ tsp. garam masala
- 1 tsp. lemon juice (optional and to taste)
- Fresh coriander to finish
- Heat the ghee in a medium non-stick saucepan. Add the spices from the spice packet along with the chilli if you would like some heat. Cook gently for 10-20 seconds, or until the seeds are aromatic. Add in the ginger and garlic and cook for another 30-40 seconds.
- Add in the spinach and a little seasoning and cook down until wilted. You can add a small splash of water to help. Stir in the tarka (small pouch) from the pack, give the pan a stir, add the lentils and bring to a simmer.
- Stir in the garam masala and lemon juice if you would like. Add some boiling water if the lentils look thick and serve garnished with the coriander.