Black Lentil Quesadillas

Black Lentil Quesadillas

Made With Our Delhi Black Lentil Daal -
2 SERVES
SERVES 6
prep
5 MINS PREP
20 MINS COOK
10 MINS COOK
Our twist on the classic bean quesadilla sees them being replaced by our delicious black lentils. They add extra flavour. Serve with all the trimmings!
Anjum Signature

Ingredients
  • 1 tbsp vegetable oil
  • 1 pack of the Spice Tailor Delhi Black Lentil Daal (lentils included)
  • 12 corn tortillas
  • 3 small spring onions, finely sliced
  • 150g cheddar cheese grated

Toppings:

  • 1 large tomato, chopped
  • 150ml sour cream, can be light
  • 2 large handfuls of shredded iceberg lettuce
  • 1 large avocado, chopped
  • 1-2 pickled jalepeno, chopped (for the spice fiends)
Method
  1. Take the lentils out of the lentil pouch, reserve the spices for another cook.
  2. Empty the contents of both the Tarka sauce and the lentils into a saucepan and bring to a simmer.
  3. Heat up and allow to bubble away and thicken for 5-6 minutes. You need the lentils to be thickish.
  4. Heat up a large non-stick frying pan. Add a little oil to the pan and once hot, place 2 tortillas each inside.
  5. Top with about 1/6th of the lentils, 1 rounded tbsp of the spring onion and about 25g of the cheese each and top with another tortilla.
  6. Once the underside is crisp and golden in places, carefully flip over.
  7. Drizzle a little more oil around the outside and move the quesadillas a little in the pan so they get a little oil on the bottom.
  8. Once the cheese has melted, slide them out of the pan and repeat while the others rest.
  9. Lightly season the tomatoes and the sour cream with salt and black pepper.
  10. Top the quesadillas with a large dollop of the sour cream and top evenly with the remaining topping options. Or, slice into wedges and let everyone help themselves.
  • 1 tbsp vegetable oil
  • 1 pack of the Spice Tailor Delhi Black Lentil Daal (lentils included)
  • 12 corn tortillas
  • 3 small spring onions, finely sliced
  • 150g cheddar cheese grated

Toppings:

  • 1 large tomato, chopped
  • 150ml sour cream, can be light
  • 2 large handfuls of shredded iceberg lettuce
  • 1 large avocado, chopped
  • 1-2 pickled jalepeno, chopped (for the spice fiends)
  1. Take the lentils out of the lentil pouch, reserve the spices for another cook.
  2. Empty the contents of both the Tarka sauce and the lentils into a saucepan and bring to a simmer.
  3. Heat up and allow to bubble away and thicken for 5-6 minutes. You need the lentils to be thickish.
  4. Heat up a large non-stick frying pan. Add a little oil to the pan and once hot, place 2 tortillas each inside.
  5. Top with about 1/6th of the lentils, 1 rounded tbsp of the spring onion and about 25g of the cheese each and top with another tortilla.
  6. Once the underside is crisp and golden in places, carefully flip over.
  7. Drizzle a little more oil around the outside and move the quesadillas a little in the pan so they get a little oil on the bottom.
  8. Once the cheese has melted, slide them out of the pan and repeat while the others rest.
  9. Lightly season the tomatoes and the sour cream with salt and black pepper.
  10. Top the quesadillas with a large dollop of the sour cream and top evenly with the remaining topping options. Or, slice into wedges and let everyone help themselves.
MADE WITH OUR DELICIOUS
Delhi Black Lentil Daal

If you’ve never tried Makhani Daal, you’re in for a treat. These lentils are actually whole tiny black beans which when cooked slowly, plump up into creamy flavourful nuggets of deliciousness.

This daal is a restaurant staple and a real favourite in India. It is simply flavoured with tomatoes, whole spices, ginger and garlic for a deep rich, slightly smoky flavour, with a little cream and butter for that signature richness. It is absolutely delicious, some might say addictive, so be warned!

£3.15
( / )
75p per 100g
Free delivery over £25 Free delivery over £25
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