Indian Kumara & Lentil Dosa-Dillas
with Mint Salsa & Yoghurt
Adding tandoori paste and Mumbai spice isn’t the only controversial spin we’ve put on these quesadillas. Top half of your tortilla with a hearty lentil and veggie filling, then flip the other half over and bake it like a sideways burrito. And there you have it! A ‘dosa-dilla’ oozing with goodness.
Keep an eye out...Due to recent sourcing challenges, we’ve replaced tomato with radish, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Kumara
2 clove
garlic
1
onion
1 tin
lentils
1 sachet
Mumbai Spice Blend
1 packet
tandoori paste
½ sachet
tomato paste
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
2
radish
1 bunch
mint
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
5 cup
water
20 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Peel the kumara, then cut into bite-sized chunks and place on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper, then toss to coat. Add a dash of water to the tray and roast until tender, 20-25 minutes. Meanwhile, finely chop the garlic and brown onion. Drain and rinse the lentils.
When the kumara has 10 minutes cook time remaining, heat a large frying pan over a mediumhigh heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 4-5 minutes. Add the Mumbai spice blend, tandoori paste, tomato paste (see ingredients) and garlic and cook until fragrant, 1 minute. Add the lentils, water, butter and vegetable stock powder. Stir to combine and simmer until slightly thickened, 1-2 minutes. Add the roasted kumara and baby spinach leaves and stir until wilted, 1-2 minutes. Season to taste.
Microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through. Arrange the tortillas over the lined oven tray. Divide the filling evenly between the tortillas, spooning it onto one half of each tortilla, and top with the shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula. TIP: If the tortillas don't fit in a single layer, divide between two trays! TIP: If the tortillas don't fit in a single layer, divide between two trays!
Brush (or spray) the tortillas with a drizzle of olive oil. Bake the dosa-dillas until golden, 10-12 minutes. Spoon any overflowing filling back toward the dosa-dillas. TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.
While the dosa-dillas are baking, finely chop the radish. Pick and roughly chop the mint leaves. In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season. Add the radish and mint and toss to combine.
Divide the Indian kumara and lentil dosa-dillas between plates. Serve with the mint salsa and Greek-style yoghurt.