Lentils & spinach in our lightly spiced coconut sauce, topped with roasted sweet potato.
How to Cook
- Pre-heat oven to Electric 220°C/Fan 200°C/Gas Mark 7. (Be careful not to grill by mistake!)
- Remove film but leave the tarka dhal in its wooden tray.
- Place on a baking tray in the centre of the oven (away from any element or flame) and cook for 20 mins (if cooking using gas oven or cooking from frozen cook for an extra 10 mins).
- Leave to stand for 2 mins before serving. Make sure it’s piping hot.
This recipe includes some raw ingredients and isn’t suitable for microwaving. The tarka dhal is best cooked fresh but can be frozen at home.
Cooked lentils (53%) (water, red split lentils), sweet potatoes (13%), butter (milk), onions, spinach, tomatoes, coconut, garlic purée, ginger purée, cornflour, salt, rapeseed oil, honey, lemon juice, red chillies, ground coriander, parsley, red pepper flakes, ground cumin, cumin seeds, curry leaves, mustard seeds, ground turmeric, ground cinnamon, sunflower oil, colour: paprika extract, black pepper, ground dill, ground ginger, ground cloves.
per ½ pack
(of which saturates)
(of which sugars)
For allergens, including cereals containing gluten, see ingredients in bold. May contain peanuts, nuts, sesame and soya.
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Please always check the sleeve found on your dish for the most up to date information.