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Indian Kumara & Lentil Dosa-Dillas

Indian Kumara & Lentil Dosa-Dillas

with Salsa & Yoghurt

Vegetarian
Read more

Adding tandoori 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.

Tags:Veggie
Allergens:MilkGluten

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

kumara

2 clove

garlic

½

brown onion

1

capsicum

1 tin

lentils

1 sachet

Mumbai spice blend

1 packet

tandoori paste

1 packet

tomato paste

1 sachet

vegetable stock powder

6

mini flour tortillas

(ContainsGluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1

tomato

1

cucumber

1 bunch

mint

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

½ cup

water

20 g

butter

(ContainsMilk)

1 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3582 kJ
Fat35.4 g
of which saturates17.2 g
Carbohydrate100.1 g
of which sugars25.9 g
Dietary Fibre0 g
Protein30.8 g
Cholesterol0 mg
Sodium2187 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 10-15 minutes. While the kumara is roasting, finely chop the garlic and brown onion (see ingredients). Cut the capsicum into 1cm chunks. Drain and rinse the lentils.
TIP: Cut the kumara to size so it cooks in time.

2

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and capsicum and cook, stirring, until softened, 4-5 minutes. Add the Mumbai spice blend, tandoori paste, tomato paste and garlic and cook until fragrant, 1 minute. Add the lentils, water, butter and vegetable stock powder. Stir to combine and simmer until slightly thickened, 1-2 minutes. Add the roasted kumara and stir to combine. Season to taste.

3

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through. Arrange the tortillas over the oven tray lined with baking paper. Divide the filling evenly between the tortillas, spooning it onto one half of each tortilla, and top with the shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula. TIP: If the tortillas don't fit in a single layer, divide between two trays!

4

Brush or spray the tortillas with a drizzle of olive oil. Bake the quesadillas until golden, 10-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas.
TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

5

While the quesadillas are baking, finely chop the tomato and cucumber. Pick and roughly chop the mint leaves. In a medium bowl, combine the white wine vinegar and a drizzle of olive oil. Season with salt and pepper. Add the tomato and cucumber and toss to combine.

6

Divide the Indian kumara and lentil dosa-dillas between plates. Serve with the salsa and Greek-style yoghurt. Garnish with the mint.