Creamy Lentil & Veggie Dhal
with Chilli Flatbreads & 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.
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
1 packet
ginger paste
1 packet
tomato paste
1 sachet
brown mustard seeds
(Contains Gluten, Wheat;)
1 tin
coconut milk
1
carrot
1
tomato
1 pinch
chilli flakes
6
mini flour tortillas
(Contains Gluten, Soy; 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
1.66 cup
water
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Finely chop the brown onion and garlic. Rinse the red lentils.
In a large saucepan, heat the butter and a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 3-4 minutes. Add the ginger paste and garlic and cook until fragrant, 1 minute. Add a drizzle more oil, then add the 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 the heat to medium and simmer until the lentils are softened, 20-25 minutes. Meanwhile, grate the carrot. Roughly chop the tomato. In the last 10 minutes of cook time, remove the lid and stir through the carrot and tomato. Continue cooking until the lentils and veggies are softened.
TIP: Add a splash of water if the dhal looks dry.
When the dhal has 5 minutes remaining, heat some olive oil (2 tbs for 2 people / 1/4 cup for 4 people) in a medium frying pan over a medium-high heat. Add a pinch of chilli flakes (if using) and the salt and cook until fragrant, 1 minute. Transfer the chilli oil to a small bowl. Brush (or spread with the back of a spoon) some chilli oil over both sides of a mini flour tortilla. Return the pan to a medium-high heat. Add the tortilla and cook 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 the baby spinach leaves until just wilted, 1 minute. Season with salt and pepper to taste.
Pick and roughly chop the mint leaves. Divide the creamy lentil dhal between bowls. Top with the Greek-style yoghurt and mint. Serve with the chilli flatbreads.
