Make a traditional Dhaal in as little as 30 minutes. Boil with 200g of your favourite lentils to make a hearty Dhaal just like ‘Nanni’ used to make!
TO COOK Add the entire contents of the Punjabi Tardka Dhaal Spice Bag to a large pan with 1 litre (approx 2 pints) of water. Add 200g of your chosen lentils - we love to use split red lentils, but any lentils will be fine. (Remember to adjust the cooking time depending on your lentil, whole lentils take a little bit longer to cook. Red split lentils can be cooked 30-40 minutes. Whole Urid lentils can take 8 hours!) Add ½ a tin of chopped tomatoes and some fresh garlic & ginger for extra authentic taste, add Salt & Chilli to your own taste. Bring to the boil and then turn down the heat to medium & simmer for 30 minutes or until the dhaal has softened. The longer the dhaal cook’s for the thicker it will get. This vegan favourite has been part of the family recipe book forever and has been handed down from generation to generation Nanni first taught me how to make this when I was 7. Check out our website with more tips on how to get the most out of your spice packets.
HOW TO SERVE Dhaal's are traditionally served on a bed of fluffy basmati rice. Dhaal can be served as an accompaniment to any curry or even eaten with roti or rice cakes. Naturally Vegan & Gluten Free.
EACH BAG CONTAINS a unique blend of Mixed dry herbs, spices, seeds and salts.
Punjabi Tardka Dhaal Spice
Packed in a kitchen that handles nuts, soy & celery