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Tamarind Dal with Crispy Flatbreads & Makrut Lime Sizzle
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2 or 4 Serving Dinner

Tamarind Dal

with Crispy Flatbreads & Makrut Lime Sizzle

Tags: High-Protein Chef's Choice
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
750
FAT
9g
CARBOHYDRATES
141g
PROTEIN
33g

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INGREDIENTS

  1. 1 tbsp cumin seeds (divided)
  2. 4 garlic cloves, thinly sliced (divided)
  3. 6 dried makrut lime leaves, roughly chopped
  4. 1 tbsp curry powder
  5. ¾ cup beluga lentils, rinsed and sorted
  6. 1 tbsp tomato powder
  7. 1 jalapeño, minced
  8. 1 lemon, zested and juiced
  9. 2 multigrain flatbreads
  10. 3 tbsp tamarind chutney
  11. 4 oz curly kale, destemmed and leaves roughly chopped
  12. ¼ cup Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  13. Salt*
  14. 4 tbsp olive oil*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: wheat, tree nut (cashew, coconut), soy
Tools: Medium skillet, Medium saucepan
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
750
FAT
9g
CARBOHYDRATES
141g
PROTEIN
33g

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INSTRUCTIONS

1
Make the makrut lime sizzle

Add just half the cumin seeds, just half the garlic, and 3 tbsp olive oil to a medium saucepan over medium heat and cook until garlic is lightly toasted, 1 to 2 minutes. Add makrut lime leaves and curry powder, and stir to combine. Transfer the makrut lime sizzle to a small bowl. (4-serving meal: use 6 tbsp olive oil) TIP: You will use this saucepan again in the next step; you don’t need to wash it.

2
Cook the beluga lentils

Add remaining cumin seeds, remaining garlic, and 1 tbsp olive oil to the medium saucepan, and place over low heat. Cook until garlic is lightly toasted, 1 to 2 minutes. Add beluga lentils, tomato powder, jalapeño, 1 tsp salt, and 2 cups of water to the saucepan. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 24 to 28 minutes. Add lemon juice, and stir the dal. (4-serving meal: use 2 tbsp olive oil, 2 tsp salt, 3¼ cups water) TIP: To “sort” the lentils (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.

3
Toast the flatbread

Drizzle 1 tsp makrut lime sizzle on each side of the flatbreads. Toast in a medium nonstick skillet until golden brown on both sides. Sprinkle toasted flatbreads with salt and cut each piece into sixths.

4
Make tamarind kale

Return the medium nonstick skillet to the stove over medium heat. Add tamarind chutney and kale and cook until wilted, 2 to 3 minutes. Sprinkle with salt and pepper.

5
Serve

Divide the dal between bowls and top with tamarind kale and yogurt. Drizzle with remaining makrut lime sizzle and lemon zest. Serve with toasted flatbread. Dig in!

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