Classic Tarka Daal with Cauliflower, Spinach and Ginger
![](https://cdn.shopify.com/s/files/1/0419/3986/1656/files/66-CLASSIC_TARKA_DAAL_WITH_CAULIFLOWER_SPINACH_AND_GINGER_COMP.jpg?v=1671700915)
- 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
- 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
- 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.
- Add the lentil and tarka pouches from along with a small splash of water and bring to a boil
- Simmer for 2 minutes or until the cauliflower is cooked. Add in the spinach and once it is wilted, season to taste and serve.
- 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
- 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
- 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.
- Add the lentil and tarka pouches from along with a small splash of water and bring to a boil
- Simmer for 2 minutes or until the cauliflower is cooked. Add in the spinach and once it is wilted, season to taste and serve.