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Delhi Black Lentil Daal

  • 3simple
    steps
  • 5mins
     
This deliciously rich and smoky black lentil curry is the most popular daal in Indian restaurants around the world. The lentils make a really flavourful, earthy and nutty curry, enriched by spices, ginger and tomatoes.

Contains a whole spice pouch, a "tarka" spiced sauce and cooked lentils

  • Serves 2
  • No Nasties
  • Vegetarian
  • Mild
  • Plant Powered

Recipe Inspirations

Information

Fry the whole spices in 1-2 tsp of hot oil (or ghee) until sizzling.

Stir in the tarka sauce (the small pouch) and bring to a simmer.

Add the lentils and 4-5 tbsp water, bring to a simmer… then serve!

OUR PERFECT Delhi Black Lentil Daal

A few simple ideas to tailor the Delhi Black Lentil Daal to suit your mood and taste:

Fry pierced whole green chillies with the spices for extra flavour.

Top with some fried julienne-cut ginger, and/or fresh coriander.

Cook the daal until thick and spoon into warm tortillas, top with tomato salsa, guacamole, sour cream and shredded crisp lettuce.

WHAT'S INSIDE

Water, Whole Black Gram Lentils (14%), Cream (MILK), Tomato Paste, Butter (MILK), Ginger, Garlic, Whole and Ground Spices, Salt, Sunflower Oil, Rice Flour.

FOR ALLERGENS SEE INGREDIENTS IN BOLD.

MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES,GLUTEN & SOYA.

TYPICAL VALUES

PER 100g
ENERGY 459kJ/110kcal
FAT 4.7g
of which saturates 2.8g
CARBOHYDRATES 11g
of which sugars 1.3g
FIBRE 3.4g
PROTEIN 4.5g
SALT 0.99g

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.

Produced and packed in India.

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