Classic Tarka Daal

Of all the lentil curries that North Indians eat, this would be the most popular. Tarka refers to the cooking of spices and/or flavourings which is added to an already cooked dish, in this case lentils. This was done to keep those flavours and aromas really sharp but also some dishes take a long time to cook and the tarka can be made alongside and then added in once both are done.
  • 2-3serves
  • 8mins prep
  • 25mins cook
Classic Tarka Daal
Of all the lentil curries that North Indians eat, this would be the most popular. Tarka refers to the cooking of spices and/or flavourings which is added to an already cooked dish, in this case lentils. This was done to keep those flavours and aromas really sharp but also some dishes take a long time to cook and the tarka can be made alongside and then added in once both are done.
Made with
Classic Lentil Tarka Daal

Classic Lentil Tarka Daal

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Ingredients

  • 1 packet of The Spice Tailor Classic Tarka Lentil Daal (lentils included)

Method

  1. Heat 1-2 tbsp. oil or ghee in a small non-stick saucepan, add the whole spices and cook for 20 seconds.
  2. Remove from heat and add the tarka (small sauce pouch) and bring it to boil.
  3. Add the lentils and a small splash of water, bring to a simmer and serve

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