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Preeti Mistry Dal Blend
Warm, nutty, gently spiced blend for rich, hearty dals
Regular price
$11.99
Unit price
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Unavailable
Preeti Mistry Dal Blend - 2.1 oz glass jar is backordered and will ship as soon as it is back in stock.
Why Burlap & Barrel?
Single origin spices sourced directly from small farms
Over 12,000 5-star reviews
Created in collaboration with Chef Preeti Mistry, this blend captures the essence of the comforting dals they grew up eating every night. Slow heat, nutty aromatics and a touch of sweet spice come together to balance and deepen the flavor of any lentil or pulse — from masoor to mung, channa to urad.
To use, simply mix 1 teaspoon of the blend per cup of lentils and simmer until soft, thinning with water to your desired consistency. For added flavor, first sautee onion, ginger and garlic until onion is translucent, add spices to toast, then add lentils and water. The result is a hearty, nourishing dal that’s layered with warmth, sweetness and spice — perfect on its own, with rice or spooned over roasted vegetables.
For the full experience, try the Preeti Mistry Trio, which includes this blend alongside Cobanero Chili Flakes and New Harvest Turmeric — two of Preeti’s favorite seasonings to add extra brightness and heat to dal.
The Preeti Mistry Trio Includes:
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"I grew up eating some style of dal every night for dinner with rice. This blend's versatility makes it a great match for a variety of lentils and pulses (masoor, mung, channa, toor and urad dal). The slow heat and mild sweet spices are a perfect balance to create nutty and hearty dals." - Preeti
Ingredients:Red River Coriander, Wild Mountain Cumin, Cobanero Chili Flakes, New Harvest Turmeric, Cloud Forest Cardamom, Lucknow Fennel, Pemba Cloves, Aravali Black Mustard, Royal Cinnamon, Smoked Black Cardamom
Heat index: Mild
Size: 2.1 oz
- Mix 1 teaspoon of the blend per cup of lentils and simmer until soft, thinning with water to your desired consistency.
- Toss with roasted carrots or squash for a sweet-spiced vegetable side.
- Mix into yogurt or ghee as a marinade for chicken or tofu before grilling
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Our Cobanero Chili Flakes are a rare Maya variety of chili pepper with a fierce, bright, slightly smoky heat and a lush, fruity, peachy aroma. The chilis are grown in the mountains around the city of Cobán, Guatemala. They're spicier than serrano peppers and in the same range as cayenne. Perfect for anyone who appreciates true chili flavor!
Ingredients:Cobanero chili pepper (Capsicum annuum)
Heat index: Hot
Size: 1.5 oz
Origin:Cobán, Guatemala
Process:Air-dried
- Add to your pot of beans, roasts or braises
- Add to your marinades or sauces for an extra kick
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Our exceptionally sweet, floral New Harvest Turmeric is grown organically on a farm in southern India by Dr. Salunkhe, an expert farmer specializing in sustainable agricultural techniques. Its high curcumin content (4%) makes it ideal for both culinary and nutritional uses, and it's perfect for both sweet and savory applications, in curries and other dishes, as well as in turmeric teas and lattes.
Ingredients:Ground turmeric (Curcuma longa)
Size: 1.9 oz
Origin:Satara, India
Process:Sun-dried
- Blend into a hearty soup or stew
- Mix into sweet or savory doughs for a vibrant color and earthy flavor
- Sprinkle into rice dishes
- Use as a marinade for tofu or other light proteins
Ingredients
Red River Coriander, Wild Mountain Cumin, Cobanero Chili Flakes, New Harvest Turmeric, Cloud Forest Cardamom, Lucknow Fennel, Pemba Cloves, Aravali Black Mustard, Royal Cinnamon, Smoked Black Cardamom
Cooking tips
- Mix 1 teaspoon of the blend per cup of lentils and simmer until soft, thinning with water to your desired consistency.
- Toss with roasted carrots or squash for a sweet-spiced vegetable side.
- Mix into yogurt or ghee as a marinade for chicken or tofu before grilling
Recipes
Sourcing
Preeti Mistry is a James Beard Award–winning chef, author and speaker known for their pioneering restaurant Juhu Beach Club, The Juhu Beach Club Cookbook and the podcast Loading Dock Talks. They live in Sebastopol, California, where they tend an apple orchard and organic garden, championing sustainable, inclusive food systems.
