Facebook Classic Tarka Daal with Cauliflower, Spinach and Ginger Recipe | The Spice Tailor

Classic Tarka Daal with Cauliflower, Spinach and Ginger

This is a really health but satisfying curry. The mealiness and butteriness from the lentils combines with the bite and flavours of the cauliflower and the added zing of ginger. The spinach adds some added greens and vegetables. It sounds virtuous, is virtuous, but also really comforting and tasty. Best served with some simple rice, Indian flatbreads or even buttered toast.
  • 2-3serves
  • 5mins prep
  • 10mins cook
This is a really health but satisfying curry. The mealiness and butteriness from the lentils combines with the bite and flavours of the cauliflower and the added zing of ginger. The spinach adds some added greens and vegetables. It sounds virtuous, is virtuous, but also really comforting and tasty. Best served with some simple rice, Indian flatbreads or even buttered toast.
Made with
Classic Lentil Tarka Daal

Classic Lentil Tarka Daal

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Ingredients

  • 1 tbsp vegetable ghee, butter or vegetable oil
  • 1 packet of The Spice Tailor Classic Tarka Lentil Daal (lentils included)
  • 12g fresh ginger, cut into fine julienne/shreds
  • 150g cauliflower, cut into 2” florets
  • 1/8 tsp turmeric powder
  • 50g baby spinach
  • Seasoning to taste

Method

  1. Heat the ghee, butter or oil in a pan and add the spices from the spice pouch and sizzle for 20 seconds. Add in the ginger and cook until browning on the edges
  2. Add in the cauliflower and a little seasoning and fry for 2-3 minutes. Add a good splash of water and the turmeric powder and cook for another 3-4 minutes.
  3. Add the lentil and tarka pouches from along with a small splash of water and bring to a boil 
  4. Simmer for 2 minutes or until the cauliflower is cooked. Add in the spinach and once it is wilted, season to taste and serve.

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