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 ones imagination.
- 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
All of our blends are full of spices that are beneficial to your health. They are preservative free, additive free, and filler free. The intense flavour from our spice blends means a little goes a long way.
How to use:
- Use 45g for 500g dry lentil /pulses.
Made from imported and local spices including; Salt, turmeric, mustard, pepper, chilli, cumin, coriander, garlic.
Other names or spelling: Curry, Dal, Daal, Dahl, Dhal, Indian