Coconut & Lentil Dal
with Homemade Yoghurt & Coriander Flatbreads
Making your own flatbreads is surprisingly easy. Particularly these delicious coriander yoghurt numbers which make a great accompaniment for today's spicy dal. If you don't have a rolling pin, just use a clingfilm-covered wine bottle!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Greek Style Natural Yoghurt
(Contains Milk)
150
Flour
(Contains Cereals containing gluten)
1.5
Ground Coriander
1
Onion
2
Garlic Clove
1
Vine Tomatoes
1
Mixed Beans
1.5
Poudre de Colombo
(Contains Mustard)
400
Coconut Milk
100
Red Lentils
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
1
Kale
1
Flat Leaf Parsley
15
Netherend Butter Salted
(Contains Milk)
½
Lime
Not included in your delivery
100
Water
1
Olive Oil
Nutritional information
Utensils
Instructions
Pop the yoghurt into a mixing bowl and add all but 2 tbsp of the flour and the ground coriander. Season with a pinch of salt and a grind of black pepper. Use your hands to mix the flour and yoghurt together until they combine into a soft, slightly sticky dough. Knead the dough a little in the bowl, then cover it with clingfilm and leave to rest while you make the dal.
Halve, peel and thinly slice the onion into half moons. Peel and grate the garlic (or use a garlic press). Chop the tomato into 2cm chunks. Drain and rinse the mixed beans and lentils in a sieve.
Heat a drizzle of oil in a large saucepan on medium heat and add the onion. Cook until softened, 5-6 mins. Add half the garlic and the poudre de colombo. Stir and cook for a further 1 minute. Add the mixed beans, coconut milk, lentils, water (amount specified in the ingredient list), and vegetable stock pot. Stir to combine and dissolve the stock pot.
Bring to the boil, then reduce the heat and simmer until the lentils are soft, 20 mins. In the last 5 mins add the tomato and kale. Meanwhile, roughly chop the parsley (stalks and all). Put a frying pan on medium heat. Add the butter and olive oil (amount specified in the ingredient list). Once melted, add the parsley and remaining garlic. Cook for 30 seconds then remove the pan from the heat and pour the melted butter into a bowl.
Wipe the frying pan with kitchen paper. Divide the dough into two balls per person. Sprinkle the remaining flour on your surface and roll into round(ish) shapes about 16cm in diameter. Pop the pan on high heat. Lay in a flatbread (no oil). Cook until slightly scorched, 1-2 mins. Turn and cook the other side. Put on a plate and drizzle over some melted butter. Cover with foil, and repeat with the rest of the flatbreads.
Once the dal is thick (add a splash of water if you feel it's too thick), remove from the heat and squeeze in some lime juice. Taste and add more lime juice, salt or black pepper if necessary. Spoon into bowls and serve with the (homemade!) flatbreads on the side. Enjoy!
