Curry Lentil Dahl – Mild – 35g

$3.45

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Weight
35G

Product description

Curry Lentil Dahl is a mild curry made from dried lentils, peas, or beans, which have been made into a thick soup or stew. The spices are aromatic rather than hot and are added just before serving. Our lentil dahl blend is based on an authentic recipe from Southern Kerala in India. It is dark yellow in colour and is widely used in Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine. This is the go-to spice blend for any vegetarian or vegan cook. Its versatility is only limited by one’s imagination.

 

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Flavour Notes:

Dahl is a mild curry made from dried lentils, peas, or beans which have been made into a thick soup or stew. The spices are aromatic rather than hot and are added just before serving. Our Lentil Dahl blend is based on an authentic recipe from Southern Kerala in India.

Culinary Notes:

Dark yellow in colour, Curry Lenti Dahl spice blend is widely used in Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine. This is the go-to spice blend for any vegetarian or vegan cook as it adds an immense amount of flavour to vegetable and legume-based dishes. Its versatility is only limited by one’s imagination.

Health Benefits:

All of our blends are full of spices that are beneficial for your health. They are preservative-free, additive-free, and filler-free. Curry Lentil Dahl spice blend contains spices that are rich in antioxidants, vitamins, and minerals, which may have potential health benefits, including anti-inflammatory properties and improved digestion.

Ingredients:

Salt 33%, turmeric, mustard, bell pepper, chilli, cumin whole and ground, coriander, garlic.

Country of origin:

India

other names or spelling:

Curry, Dal, Daal, Dahl, Dhal, Indian Dal

How to use

  • Use 1tbsp to 500g of protein/pulses
  • To release the volatile oils in the spices, this blend it best added at the beginning of cooking
  • Use as a dry rub over meat before grilling or roasting for an aromatic outer crust
  • Sprinkle over veg before roasting in the oven for a twist on a classic
  • Replace an array of spices in a dish with this one handy blend
  • Use traditionally to make a lentil or vegetarian dahl, or combine with chicken or lamb for a meat option
  • Indian Dahl can be eaten with rice, roti (wheat flatbread), dosa, chapati and naan.
  • Use to make the popular South Indian dish sambar.
  • Mix with chickpeas, cinnamon, bay leaves and cardamom to make South Asian dessert halwa

The Spice People FAQs

Curry Lentil Dahl spice blend is used to season lentil dahl, adding depth, warmth, and complexity to the dish. It enhances the natural flavours of the lentils and creates a rich, aromatic sauce with a balance of savoury, spicy, and earthy notes.

While Curry Lentil Dahl spice blend is specifically formulated for lentil dahl, it can also be used to flavour other lentil-based dishes, soups, stews, or curries. It adds depth and complexity to a variety of vegetarian and vegan recipes.

When using Curry Lentil Dahl spice blend, it’s essential to toast the spices lightly in a dry pan or bloom them in oil to enhance their flavors before adding other ingredients. Additionally, taste the dish as you cook and adjust the seasoning as needed to achieve the desired flavour profile.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.