Lentil dal curry with Greek yogurt and homemade flatbreads

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Make It Ahead

Lentil dal curry with Greek yogurt and homemade flatbreads

Family-Friendly, Soy-Free, Vegetarian

2 Servings, 810 Calories/Serving

35–50 Minutes

Indian comfort food made easy: our dal, with warm flavors of zesty ginger, floral coriander, and cinnamon, to name a few, is served with quick homemade flatbreads.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 1 organic green or other bell pepper
  • 1 cup red lentils
  • Sun Basket dal curry blend (tomatoes - fresh ginger - fresh garlic - curry powder - ground turmeric - coriander - cumin - cinnamon - cayenne)
  • Sun Basket flatbread mix (whole wheat flour - baking powder)
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh cilantro
  • 5 ounces organic shredded kale or other leafy greens
  • ½ cup organic Greek yogurt

Nutrition per serving

Calories: 810, Protein: 39g (78% DV), Fiber: 23g (92% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 5mg (2% DV), Sodium: 200mg (8% DV), Carbohydrates: 114g (38% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the lentil dal curry

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
In a medium [large] sauce pot over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the lentils, dal curry blend, and 3 cups [6 cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the lentils are tender and the liquid has thickened, 18 to 20 minutes. Remove from the heat and season to taste with salt and pepper.
While the lentils cook, prepare the flatbread and the kale.

2

Make the flatbread dough

In a medium bowl, combine the flatbread mix, 3 tablespoons [6 TBL] water, 1 tablespoon [2 TBL] oil, and ½ teaspoon [1 tsp] salt. Using a fork, stir until a dough forms. Let stand while you cook the kale.

3

Prep the lemon and cilantro; cook the kale

  • Juice the lemon. [Juice 1 lemon; save the remaining lemon.]
  • Coarsely chop the cilantro for garnish.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the kale, season with salt and pepper, and cook, stirring occasionally, until just wilted, 2 to 3 minutes. Transfer to a medium bowl and season to taste with salt, pepper, and lemon juice. Wipe out the pan.

4

Shape and cook the flatbread

Lightly dust a work surface with flour; turn the dough out onto the work surface and divide into 2 [4] equal pieces. Working with 1 piece of dough at a time, shape it into a ball. Using a rolling pin or large bottle, roll out the dough into a ⅛-inch-thick circle.
In the same pan used for the kale, warm 2 to 3 teaspoons oil over medium heat until hot but not smoking. Working with one at a time, add a flatbread and cook until lightly browned on one side, 1 to 2 minutes. Turn the flatbread, carefully add 1 tablespoon water to the pan, cover, and cook until the flatbread is cooked through, 2 to 3 minutes. Transfer to a plate. Add more oil between flatbreads if needed.

Serve

Transfer the lentil dal curry to individual bowls, top with the yogurt, and garnish with the cilantro. Serve the kale and flatbreads on the side.
Kids Can!
  • Measure the onion.
  • Make the flatbread dough.
  • Juice the lemon.
  • Roll out the flatbread dough.
  • Garnish the dal with yogurt and cilantro.