Mumbai-Spiced Bean & Kumara Dosa-Dillas
with Charred Corn Salsa & Yoghurt
These chunky, veggie-packed dosa-dillas are the ultimate ruler of the dinner table. So bow down to the might of the roasted kumara and cannellini beans, cooked in rich spices and accompanied by a charred corn salsa. Long may this tasty dish reign.
We’ve replaced the lentils in this recipe with cannellini beans due to local ingredient availability. 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 packet
Lentils
1 sachet
Vegetable Stock Powder
1
Red Onion
1
Kumara
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 sachet
Mumbai Spice Blend
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Nutrition Values
Utensils
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. • Meanwhile, finely chop garlic and onion (see ingredients). Drain and rinse cannellini beans.
TIP: Leave the kumara unpeeled if you prefer!
• When the kumara has 10 minutes 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, mild North Indian spice blend, tomato paste and garlic and cook until fragrant, 1 minute. • Add cannellini beans, the water, butter and vegetable stock powder. Stir to combine and simmer until slightly thickened, 1-2 minutes. • Add roasted kumara and baby leaves and stir until wilted, 1-2 minutes. Season to taste.
• Arrange mini flour tortillas over the lined oven tray. • Divide bean 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.
• Meanwhile, drain sweetcorn. • Wipe out the frying pan and return to high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add corn. Toss to combine.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Divide Mumbai-spiced bean and kumara dosa-dillas between plates. • Serve with charred corn salsa and Greek-style yoghurt. Enjoy!
