Lentil Daal Kits
Classic Lentil Tarka Daal
3 Simple Steps | Ready in 5 mins
The mix of slow-simmered Bengal gram and red lentils creates a moreishly buttery, velvety daal. The dish is mildly spiced with a sophisticated spice blend, including mustard seeds and curry leaves. It is sweetened with caramelised onions and rich tangy tomatoes, resulting in a decadent daal to be savoured.
This comforting and moreish Indian inspired tarka daal comes complete with lentils and whole spices. Enjoy as a main with rice or naan, or serve as a side dish.
Origin story
Tarka Daal is a moreish Indian dish that is a treat for the senses and the soul. ‘Tarka’ is the process of tempering spices in oil and ‘daal’ refers to the lentils in the dish. Archaeological excavations have shown that the origins of lentil-based Indian dishes are said to date back to the 3rd Century. During this period, it would be a popular food choice to serve at a myriad of occasions. As India underwent changes throughout its history, so did daal. Over time, the different regions of India developed their own unique versions, all unified by tarka.
Our rendition draws inspiration from the tarka daals that are served in Indian restaurants today, with tempered spices that build layers upon layers of moreish, comforting flavour.
Information
- Heat 1 tbsp. of oil in a small pan, add spices and cook for 20 seconds (using the chilli from the spice pouch for extra heat).
- Add the sauce from the small pouch, stir and bring to a simmer.
- Add the lentils from the large pouch, along with 4-5 tbsp. water, and bring to a simmer, stirring occasionally until cooked through.
Serves 2-3 with naans, rice or parathas. Can also be served as a side along with one of our Indian curries.
As appliances may vary, these are guidelines only.
Please ensure food is fully cooked and piping hot throughout before serving.
If you don’t like whole spices, grind these in a pestle and mortar and add them with the main sauce in step 3 (before final simmer). Alternatively, if left whole, remove them with a spoon before serving.
Use these handy tips to customise your dish:
- For extra heat if you love it spicy, add two pierced fresh whole green chillies in with the dried spices in step 1.
- To elevate the dish, add some baby spinach in step 3 and stir until wilted and piping hot.
- For special occasions, add a knob of butter in step 3 to create a luxurious finish.
Cooked Lentils (44%) Water, Lentils (Bengal Gram, Red Lentils), Water, Tomatoes Paste, Onions, Sunflower Oil, Garlic, Salt, Ground and Whole Spices, Ginger, Cumin, MUSTARD Seeds.
MAY CONTAIN TRACES OF MILK, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
No artificial preservative, colouring or flavouring.
Suitable for Vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Nutrition Information
| Typical Values | Per Serving (250g) | Per Serving (166g) | Per 100g |
|---|---|---|---|
| Energy | 1050kJ | 699kJ | 421kJ |
| Protein | 13.5g | 9.0g | 5.4g |
| Fat, total | 7.8g | 5.1g | 3.1g |
| - saturated | 0.8g | 0.5g | 0.3g |
| Carbohydrate | 36g | 23.9g | 14.4g |
| - sugars | 3.0g | 2.0g | 1.2g |
| Dietary Fibre, total | 9.0g | 5.9g | 3.6g |
| Sodium | 870mg | 578mg | 348mg |
