Name: Lunch Combo: Fresh Indian Dahl with Homemade Naan Bread with mango chutney and yogurt dip | to share
Total time: 45 min
Yield: 2
Cuisine: 0
Ingredients: 200 g Flour; 350 g Organic Greek yogurt; 15 g Baking powder; 2 piece Garlic; 20 g Fresh coriander & mint; 160 g Mango chutney; ½ sachet(s) Garam Masala; 1000 milliliters Indian-style dahl soup; ¼ teaspoon Salt; 2 tablespoon [Plant-based] butter; to taste Flour; ½ tablespoon Honey [or plant-based alternative]; 1 teaspoon White wine vinegar; to taste Salt and pepper

HelloFresh

Recipes

Lunch Combo: Fresh Indian Dahl with Homemade Naan Bread

with mango chutney and yogurt dip | to share

View our plans

Tags:

Recept

Allergens:

Wheat

•Milk

•Mustard

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total45 minutes

Cooking Time45 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

200 g

Flour

(Contains: Wheat May be present: Gluten)

350 g

Organic Greek yogurt

(Contains: Milk)

15 g

Baking powder

(Contains: Wheat May be present: Gluten, Egg, Lupin, Milk, Soy)

2 piece

Garlic

20 g

Fresh coriander & mint

(May be present: Celery)

160 g

Mango chutney

(Contains: Mustard)

½ sachet(s)

Garam Masala

1000 milliliters

Indian-style dahl soup

(Contains: Mustard May be present: Gluten, Egg, Lupin, Milk, Soy, Celery, Sulphites, Tree nuts, Fish, Peanuts)

Not included in your delivery

¼ teaspoon

Salt

2 tablespoon

[Plant-based] butter

to taste

Flour

½ tablespoon

Honey [or plant-based alternative]

1 teaspoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4937 kJ

Calories1180 kcal

Fat48.8 g

Saturated Fat34.6 g

Carbohydrate150.3 g

Sugar45.3 g

Dietary Fiber18.9 g

Protein34.7 g

Salt8.1 g

Potassium319.3 mg

Calcium222.5 mg

Iron1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Mixing Bowl

•Bowl

•Saucepan

•Rolling Pin

•Tall-Sided Pan

Cooking Steps

Add 200g of flour, the baking powder, 230g of Greek yoghurt, and 0.25 tsp salt to a mixing bowl.
Knead for 1 minute, until it comes together into a sticky ball (see Tip).
Rest the dough during the next step.

Tip: you want a sticky but manageable dough. If it's dry, add a little more yogurt; if it's too wet to roll, add a little flour.

Thinly slice the garlic.
Finely chop the fresh herbs, making sure to keep them separate.
Melt the butter in a saucepan, then remove from the heat and add the garlic and coriander. Stir together and season to taste with salt and pepper.
In a bowl, mix half of the mango chutney with the rest of the yogurt, garam masala*, mint, white wine vinegar, and honey. Season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.

Divide the dough into 6 equal balls.
Dust a rolling pin and the rolling surface with flour.
Roll each ball out onto the rolling surface into a thin, 15-20cm diameter naan.
Heat a clean frying pan over high heat. When the pan is nice and hot, cook each naan for 2 minutes per side, until lightly golden spots appear and the naan puffs up.