Black Lentil Enchiladas
  • 6
  • 5
  • 10
Delhi Black Makhani Daal
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  • 1 tbsp vegetable oil
  • 1 pack of the Spice Tailor Delhi Black Lentil Daal
  • 12 corn tortillas (see above re quantity)
  • 3 small spring onions, finely sliced
  • 150g cheddar cheese grated


  • 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 enchiladas 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 enchiladas 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.
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