Classic Tarka Daal with Cauliflower, Spinach and Ginger
Classic Tarka Daal with Cauliflower, Spinach and Ginger
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- 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.
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‘Tarka daal’ is a staple across most Indian homes and is the most popular lentil curry in North India. The word ‘tarka’ refers to the cooking of spices and flavours, which are added to the cooked lentils. Our Classic Lentil Tarka Daal has a buttery smoothness that is elevated with the addition of caramelised onions, rich tangy tomatoes, zingy ginger, garlic and carefully selected Indian spices.
This daal is perfect for a fuss-free, 5-minute meal with rice or naans, but is also really versatile and makes the base for a range of delicious healthy dishes for the more adventurous cook. Taking inspiration from our recipe pages, you can transform it into comforting soups, crispy lentil cakes kedgeree and much more. It’s a fantastic meal to keep on hand in your cupboard for busy days. Perfect for vegetarians or meat-free days.
