Bombay Potato & Tarka Dal

Tyga Masala No. 10, Kashmiri Chilli, Tyga Masala No. 3

Bombay Potato

• 600g potatoes
• 4 tbsp vegetable oil/rapeseed oil/olive oil

Tarka Dal

• 150g red split lentils
• 5 garlic cloves sliced lengthways
• 2 tbsp vegetable oil
• 0.5 finely sliced onion

Bombay Potato

1. Peel and cut the potatoes into bite size chunks .
2. Bring a pan of water to the boil and cook the potatoes for 5 minutes.
3. Heat the oil in a frying pan over a high heat and add Tyga Masala No. 10 and Kashmiri Chilli (1 tsp for mild, 1 tsp for medium and 1 tsp for hot) and fry for 30 seconds.
4. Add potatoes and fry for 4 minutes, stirring occasionally.
5. Reduce the heat to low, cover with a lid and cook for a further 5 minutes, checking potatoes are cooked through.

Tarka Dal

1. Add 700ml cold water in a saucepan. Add the lentils, good pinch salt and the onion. Bring to the boil and cover with a lid and reduce the heat to a simmer for 15 minutes or until cooked through.
2. Then add Tyga Masala No. 3 and bring back to the boil and simmer for 10-15 minutes until the consistency of a thick soup. Set aside.
3. Heat the vegetable oil in a pan over a medium heat. Add the garlic and fry until brown not burnt.
4. Tip the oil and garlic mixture into the cooked lentils and season to taste with salt. Cover until ready to serve.

Tyga Masala No. 10: ( MUSTARD Seed & Turmeric) Tyga Masala No. 3: (Cumin Seed Whole and Turmeric Grd)

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.