Indian Coconut Lentil & Veggie Dhal
with Herby Tortillas & Yoghurt
Dhal is the ultimate bowl of goodness – rich in protein, a good source of fibre and full of aromatic flavours. The coconut milk balances the spices to create a meal that's both delectable and nourishing.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Mild North Indian Spice Blend
1 sachet
Vegetable Stock Powder
1
Red Onion
1 sachet
Coriander
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 sachet
Mumbai Spice Blend
1 packet
Ginger Paste
1
Carrot
1 packet
Red Lentils
(May be present: Wheat, Gluten)
1 packet
Coconut Milk
Not included in your delivery
2 cup
water
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Finely chop onion (see ingredients). • Rinse red lentils. • Cut carrot into bite-sized chunks.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 4-5 minutes. • Add ginger paste, Mumbai spice blend and mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. • Add the water, coconut milk, tomato paste and vegetable stock powder. Stir to combine.
• Add carrot and lentils to the saucepan, then season with salt and pepper. Bring to a simmer, cover with a lid and cook, stirring occasionally, until lentils are soft, 20-22 minutes. • Add baby leaves and stir until wilted, 1 minute.
TIP: If the dhal is looking a little dry, just add a splash of water.
• While the dhal is simmering, finely chop coriander. • In a small bowl, combine coriander and olive oil (2 tbs for 2 people / 1/4 cup for 4 people), then season to taste.
• When the dhal has 10 minutes cook time remaining, brush some coriander oil over both sides of a mini flour tortilla. • Heat a medium frying pan over medium-high heat, then add a tortilla. Cook until golden, 1-2 minutes each side. • Transfer to a paper-towel lined plate and repeat with the remaining tortillas and coriander oil.
• Tear herby flatbreads in half. • Divide Indian lentil and coconut dhal between bowls. • Dollop with Greek-style yoghurt and serve with herby flatbreads. Enjoy!
