Deeply satisfying kidney beans meld with carrot and tangy tamarind to create a hearty vegetarian meal. Inspired by Rajma, a North Indian favorite, ladd a pinch of allspice for a sweet-spicy aroma.
Dal is the Indian term for beans simmered with spices to make a thick stew. These cooked dals are a staple across India, and each region infuses them with its own flavorful traditions. Keep our favorite versions on hand for those times you want a plant-based meal without a fuss.
I bring a fresh perspective to my delicious heritage inviting you to experience the beautiful complexity Indian food and share it with the people you love.
Julia Child Award-Winning Cookbook Author
Suggested useMicrowave: Tear open a 1-inch slit at either notch for venting. Heat for 90 seconds- let stand 1 minute (oven times may vary). Carefully grasp the edge and tear off top. Serve and enjoy!
Stovetop: Squeeze into a small pan and heat over low until piping hot, about 3-5 minutes. Serve and enjoy!
Ways to enjoy: Our everyday Dal is perfect paired with rice in a grain bowl, topped with yogurt, or thinned and eaten as a satisfying soup.
Refrigerate after opening and use within 7 days.
Other ingredientsDark red kidney beans* (water, dark red kidney beans*), water, onion*, tomato paste*, tomatoes in juice* (fresh vine-ripened tomatoes*, tomato juice*, calcium chloride, citric acid), carrots*, red lentils* (water, red lentils*), sunflower oil*, garlic*, tamarind paste*, ginger*, sea salt, coriander*, green jalapeño pepper*, cumin*, turmeric*, cinnamon*, clove*, allspice*, cayenne*, black pepper*.
* Organically Grown and Processed
WarningsSeparation is natural.
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