Restaurant quality meals in minutes

view products

Lentil Daal Kits

Spicy Tarka Lentil Daal

3 Simple Steps | Ready in 5 mins

The sophisticated spicing of this dish really sings alongside the base of nutty lentils and rich tomato. Perfectly complemented with the background piquancy of chilli, sweet-caramelised onion, tangy tomatoes, garlic and ginger, all culminating in a well-spiced, velvety and spicy lentil tarka daal. 

This spicy and flavourful Spicy Tarka Lentil Daal comes complete with lentils and whole spices. Enjoy as a main with rice or naan, or serve as a side dish.

Serves 2-3
Medium
Vegetarian

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. In this kit, we’ve created a spicier tarka daal and increased the heat with the addition of chilli and other complex spices.

Information

  1. 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).
  2. Add the sauce from the small pouch, stir and bring to a simmer.
  3. 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.

Nutrition Information

Presentation
Typical ValuesPer Serving (250g)Per Serving (166g)Per 100g
Energy1626kJ1080kJ650kJ
Protein15.8g10.5g6.3g
Fat, total16.2g10.8g6.5g
- saturated1.9g1.3g0.8g
Carbohydrate40.7g27.0g16.3g
- sugars4.8g3.2g1.9g
Dietary Fibre, total8.0g5.3g3.2g
Sodium1380mg916mg552mg