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Tarka Dahl

A lovely dish for when the weather is chilly! Lentils are one of the oldest and most nutritious foods that have been popular in India for over 8,000 years. They are easy to cook and delicious served with rice, chapattis or naan.

Serves

4

The star of the show

Gluten free
Shemin's Chilli Free Curry Paste
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Shemin's Chilli Free Curry Paste

Shemin’s Chilli Free Curry Paste is full of rich, aromatic Indian flavour, without the heat. Made in small batches from our original family recipe, it’s perfect for creating mild, comforting dishes everyone can enjoy. Ideal for everything from simple curries to flavourful marinades.
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Chilli Free Chilli Free
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Gluten free Dairy free
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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking. 

Ingredients

400g Red split lentils
2 Vegetable stock cubes (optional)
2 litres Water
3 tbsp Oil
1 large Onion finely sliced
100g Shemin’s Indian or Goan Curry Paste
300g Chopped tomatoes
Juice of 1 Lemon or lime
2 tbsp Chopped coriander

How to make Tarka Dahl

  1. Put the split lentils in a large pan with water and the stock cubes.
  2. Bring the split peas to a steady simmer, half cover the pan with a lid, and cook for about 45 minutes until completely tender and creamy in texture. Add a dash more water if necessary.
  3. For the tarka mixture, heat the oil in a frying pan; add the onions and fry until golden brown. Stir in Shemin’s Curry Paste and cook gently for about 1 minute. Add the tomatoes and cook gently for 6 minutes, adding a little water if the mixture gets too dry.
  4. Tip the tarka mixture into the hot split peas. Stir in the lemon or lime juice, chopped coriander and season to taste.

Tips

Optional: Substitute yellow split peas instead of red split peas and simmer for 1 hour and 30 minutes or until tender and creamy in texture.

Pair it with

Loved by curry enthusiast globally