This daal tarka is quick & easy, something to make on a lazy weekend or busy weekdays. A mix of two lentils makes this more nutritious and flavorful with a simple, no-fuss tarka (tempering) of just asafetida (hing) & cumin seeds. High in plant based protein, fiber, iron & other essential nutrients, this daal tarka provides complex carbs and is rich in resistant starch.
This spinach & red kidney beans curry is rich in plant-based protein, dietary fibre, vitamins and micronutrients such as vitamin A & K, folate, magnesium, iron, calcium, potassium and copper. It’s a great addition to a healthy diet as it also provides complex and low GI carbs.
Flavorsome, moreish, filling and wholesome are just some of the words that can be used to describe this daal. Perfect for meat free Mondays or any other day, it will become a regular addition on your weekly menu.