Indian Kumara & Lentil Dosa-Dillas

Name: Indian Kumara & Lentil Dosa-Dillas with Cucumber Salsa & Yoghurt
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 clove garlic; 1 onion; 1 bag herbs; 1 tin lentils; ½ packet tomato paste; 1 Masala Paste; ½ cup water; 20 g butter; 1 sachet vegetable stock powder; 6 Mini Flour Tortillas; 1 cucumber; 1 bag salad leaves; 1 drizzle white wine vinegar; 1 Kumara; 1 sachet Mumbai Spice Blend; 1 packet Shredded Cheddar Cheese; 1 packet Greek-Style Yoghurt

with Cucumber Salsa & Yoghurt

Get up to $175 off

Adding masala paste and Mumbai spice isn’t the only controversial spin we’ve put on these quesadillas. Top half of your tortilla with a hearty lentil and veggie filling, then flip the other half over and bake it like a sideways burrito. And there you have it! A ‘dosa-dilla’ oozing with goodness.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Veggie

Allergens:

Milk

•Gluten(Wheat)

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

onion

1 bag

herbs

1 tin

lentils

½ packet

tomato paste

Masala Paste

1 sachet

vegetable stock powder

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

cucumber

1 bag

salad leaves

Kumara

1 sachet

Mumbai Spice Blend

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

½ cup

water

20 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3441 kJ

Fat36.4 g

of which saturates17.3 g

Carbohydrate90.1 g

of which sugars19 g

Protein29.4 g

Sodium2001 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat oven to 220°C/200°C fan-forced. Peel and cut kumara into bite-sized chunks, then place on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then add a dash of water to the tray and roast until tender, 20-25 minutes. While the kumara is roasting, finely chop garlic and brown onion. Drain and rinse the lentils.

TIP: Leave the kumara unpeeled if you prefer!

When the kumara has 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 4-5 minutes. Add Mumbai spice blend, tomato paste (see ingredients), masala paste and garlic and cook until fragrant, 1 minute. Add lentils, the water, the butter and vegetable stock powder. Stir to combine and simmer until slightly thickened, 1-2 minutes. Add roasted kumara and salad leaves and stir until wilted, 1-2 minutes. Season to taste.

Arrange mini flour tortillas over the lined oven tray. Divide lentil filling evenly between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. Fold empty half of each tortilla over to enclose filling and press down gently with a spatula.

TIP: If the tortillas don't fit in a single layer, divide between two trays!

Brush or spray tortillas with a drizzle of olive oil. Bake dosa-dillas until golden, 10-12 minutes. Spoon any overflowing filling back into the dosa-dillas.

TIP: You can place a sheet of baking paper and a second oven tray on top of the dosa-dillas if they unfold during cooking.

While the dosa-dillas are baking, finely chop cucumber. Pick and roughly chop herbs. In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add cucumber and herbs. Toss to combine.