Indian Dal, comprised of lentils, peas, or various types of beans, which have been split. The term Dal is the name used for the thick stew that is prepared from the legumes. Dal is an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisines. Dal is usually prepared with rice and served with Naan or Roti. This seasoning is a great base to mix with Ghee (clarified butter) to make the spiced roux as a thickening for the sauce.

Ingredients: Onion, Turmeric, Toasted Cumin, Black Salt, Garlic, Chili, Coriander, Asafoetida, Ginger, Instant Tamarind, Fenugreek, Black Pepper, Citric Acid, Bay Leaves.