Bengali Coconut Lentil & Veggie Dhal
with Chilli Tortillas & Yoghurt
Dhal is always delicious but this version raises the bar, with a creamy coconut base, mild spices and loads of veggies to keep things interesting. The flatbreads are delightful for dipping - make them as mild or spicy as you'd like.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
brown onion
2 clove
garlic
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy. )
1 packet
ginger paste
1 packet
tomato paste
1 sachet
brown mustard seeds
(Contains Gluten, Wheat;)
1 packet
coconut milk
1
carrot
1
tomato
pinch
chilli flakes
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
baby spinach leaves
1 bag
mint
1 packet
Bengal curry paste
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.66 cup
water
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
• Finely chop brown onion and garlic. • Rinse red lentils.
• In a large saucepan, heat the butter and a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 3-4 minutes. • Add ginger paste and garlic and cook until fragrant, 1 minute. • Add a drizzle more oil, then add Bengal curry paste, tomato paste and brown mustard seeds. Cook, stirring, until fragrant, 2 minutes.
• Add the water, the salt, lentils and coconut milk. Stir well to combine. Cover with a lid, then reduce heat to medium and simmer, stirring occasionally, until the lentils are softened, 20-25 minutes. • Meanwhile, grate carrot. Roughly chop tomato. • When the dhal has 10 minutes remaining, remove the lid and stir through carrot and tomato. Continue cooking until the lentils and veggies are softened. TIP: Add a splash of water if the dhal looks dry.
• Heat some olive oil (2 tbs for 2 people / 1/4 cup for 4 people) in a medium frying pan over medium-high heat. Add a pinch of chilli flakes (if using) and a pinch of salt and cook until fragrant, 1 minute. Transfer chilli oil to a small bowl. • Brush some chilli oil over both sides of each mini flourtortilla. • Return pan to a medium-high heat. Cook tortillas, until golden, 1 minute each side. • Transfer to a plate lined with paper towel. Repeat with the remaining tortillas.
• When the dhal is ready, stir through baby spinach leaves until just wilted, 1 minute. Season to taste.
• Divide the coconut lentil dhal between bowls. • Top with Greek-style yoghurt and tear over mint. • Serve with chilli flatbreads. Enjoy!