Indian Lentil & Veggie Coconut Dhal
with Herby Flatbreads
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.
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
Ingredients
1
Red Onion
1
Red Lentils
(May be present Gluten. )
1
Carrot
1
baby leaves
1
Ginger Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Mumbai Spice Blend
1
Mild North Indian Spice Blend
1
Coconut Milk
1
Tomato Paste
1
Vegetable Stock Powder
1
Coriander
1
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
1
water
Nutrition Values
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!