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Bengali Coconut Lentil & Veggie Dhal
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Bengali Coconut Lentil & Veggie Dhal

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.

Tags:
Veggie
Climate Superstar
Allergens:
Gluten
Wheat
Soy
Milk

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.

Preparation Time40 minutes
DifficultyEasy

Ingredients

Serving amount

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 packet

coconut milk

1

carrot

1

tomato

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

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Nutritional Values

Energy (kJ)3684 kJ
Fat39.1 g
of which saturates23.7 g
Carbohydrate89.7 g
of which sugars25.7 g
Protein33.1 g
Sodium2093 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Lid
Medium Non-Stick Pan

Instructions

1
1

• Finely chop brown onion and garlic. • Rinse red lentils.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• When the dhal is ready, stir through baby spinach leaves until just wilted, 1 minute. Season to taste.

6
6

• Divide the coconut lentil dhal between bowls. • Top with Greek-style yoghurt and tear over mint. • Serve with chilli flatbreads. Enjoy!