Restaurant-Style Tarka Daal with Spinach

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Restaurant-Style Tarka Daal with Spinach

SERVES 2

5 MINS PREP

COOKS IN 8 MINS

This curry is healthy and tasty; a simple recipe that will leave you full and satisfied. This vegetarian dish brings the restaurant flavour to your kitchen. The spinach adds the greens and vegetables we all need in a meal. A comforting and hearty meal, this recipe is best served with simple rice or Indian flatbreads.

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Ingrédients

1 pack of The Spice Tailor Classic Tarka Daal (lentils included)
1 tsp. ghee or butter or vegetable oil
2 cloves garlic, finely chopped
A little ginger julienne
2-3 handfuls chopped cleaned spinach or baby spinach
½ tsp. garam masala
1 tsp. lemon juice (optional and to taste)
Fresh cilantro to finish

Méthode

Heat the ghee in a medium non-stick saucepan. Add the spices from the spice packet along with the chilli if you would like some heat. Cook gently for 10-20 seconds, or until the seeds are aromatic. Add in the ginger and garlic and cook for another 30-40 seconds.
Add in the spinach and a little seasoning and cook down until wilted. You can add a small splash of water to help. Stir in the tarka (small pouch) from the pack, give the pan a stir, add the lentils and bring to a simmer.
Stir in the garam masala and lemon juice if you would like. Add some boiling water if the lentils look thick and serve garnished with the cilantro.

Ingrédients

1 pack of The Spice Tailor Classic Tarka Daal (lentils included)
1 tsp. ghee or butter or vegetable oil
2 cloves garlic, finely chopped
A little ginger julienne
2-3 handfuls chopped cleaned spinach or baby spinach
½ tsp. garam masala
1 tsp. lemon juice (optional and to taste)
Fresh cilantro to finish

Méthode

Heat the ghee in a medium non-stick saucepan. Add the spices from the spice packet along with the chilli if you would like some heat. Cook gently for 10-20 seconds, or until the seeds are aromatic. Add in the ginger and garlic and cook for another 30-40 seconds.
Add in the spinach and a little seasoning and cook down until wilted. You can add a small splash of water to help. Stir in the tarka (small pouch) from the pack, give the pan a stir, add the lentils and bring to a simmer.
Stir in the garam masala and lemon juice if you would like. Add some boiling water if the lentils look thick and serve garnished with the cilantro.

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ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Fabriqué avec notre délicieux

Tarka Daal Classique aux Lentilles

C'est probablement le plat le plus cuisiné en Inde car il constitue une source saine de protéines végétariennes et est très rassasiant. Ces lentilles beurrées sont relevées par des épices chaudes, du gingembre piquant, de l'ail savoureux et des tomates acidulées.

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