Fragrant Indian spiced mung dhal, potato, feta, toasted coconut and beetroot salad wraps-leftover Lunches

28 Jan

wrap 1

It is one of those months where I need to grow ten extra arms, have superior and life enhancing technology, must have more restorative sleep, want to eat more energy-giving nutritious food, definitely spend less money, get hold of a magic wand, time machine…you get the picture.  Maybe not just this month but generally, we know that planning smartly helps in all aspects of life, not least food.

Vouchercodes.co.uk got in touch with me about a theme they are running which really resonates with what I am trying to do; making full, scrumptious and fabulous dinners that can then be incorporated for lunches for the next day…you know, the sort of food we enjoy and look forward to at lunch and not just a dull, lack lustre, floppy sandwich.

So here’s some colourful, deep and nutritious ingredients combine to deliver the sort of ‘salad’ that is modest with its simple ingredients but utterly enchanting to eat because all of these ingredients and spices so work in delightful harmony.

The bonus? Once you have a bag of mung dhal and desiccated coconut, you could make this salad again and you’ll just have to top-up on the fresh ingredients, which are pretty inexpensive.  Mung dhal cooks very quickly, so this is an added benefit!

Fragrant Indian spiced mung dhal, potato, feta, toasted coconut and beetroot salad wraps-leftover Lunches

Ingredients to serve 4-6

2 medium potatoes, peeled diced

200g cooked beetroot, diced

100g mung dhal

4-5 curry leaves

200g feta cheese, cubed

2½ tbsp. vegetable oil

2 long green chillies, halved and then slit open

1/3 tsp. turmeric

Salt to taste

2 tbsp. lemon juice

1 tsp. cumin seeds

¼ tsp. brown mustard seeds

30g coriander, finely chopped

1 cup desiccated coconut

8-10 plain flour tortillas

Method

  1. Wash the mung dhal and boil it in roughly 600ml water, for approximately 15 minutes. Remove any froth as it appears but do wash the dhal in cold water once it is cooked. It should be cooked but have a bite.
  2. In a separate pan boil the cubes of potato for roughly ten minutes, or until they are cooked. Drain the potatoes and let them cool to room temperature.
  3. When the potato and mung dhal are cooked and cooled turn them into a large and shallow bowl
  4. Make a tempering by heating the vegetable oil and adding the mustard seeds, cumin seeds and allow the seeds to sizzle and pop. Add the curry leaves, chillies, and turmeric then infuse them into the oil. Turn the heat off and allow the tempering to cool to room temperature before adding it to the potatoes and mung dhal.
  5. Toss the mixture with the finely chopped coriander, lemon juice and salt and make sure there is even coverage. Stir in the feta and beetroot.Ingredients to serve 4-6 2 medium potatoes, peeled diced 200g cooked beetroot, diced 100g mung dhal 4-5 curry leaves 200g feta cheese, cubed 2½ tbsp. vegetable oil 2 long green chillies, halved and then slit open 1/3 tsp. turmeric Salt to taste 2 tbsp. lemon juice 1 tsp. cumin seeds ¼ tsp. brown mustard seeds 30g coriander, finely chopped 1 cup desiccated coconut 8-10 plain flour tortillas  Method  1.	Wash the mung dhal and boil it in roughly 600ml water, for approximately 15 minutes. Remove any froth as it appears but do wash the dhal in cold water once it is cooked. It should be cooked but have a bite.  2.	In a separate pan boil the cubes of potato for roughly ten minutes, or until they are cooked. Drain the potatoes and let them cool to room temperature.  3.	When the potato and mung dhal are cooked and cooled turn them into a large and shallow bowl 4.	Make a tempering by heating the vegetable oil and adding the mustard seeds, cumin seeds and allow the seeds to sizzle and pop. Add the curry leaves, chillies, and turmeric then infuse them into the oil. Turn the heat off and allow the tempering to cool to room temperature before adding it to the potatoes and mung dhal.  5.	Toss the mixture with the finely chopped coriander, lemon juice and salt and make sure there is even coverage. Stir in the feta and beetroot.
  6. Toast the desiccated coconut lightly and quickly on a non-stick frying pan and introduce it to the salad too.coconut 1
  7. Prepare the plain flour tortilla per packet instructions and then fill them generously.

17 Responses to “Fragrant Indian spiced mung dhal, potato, feta, toasted coconut and beetroot salad wraps-leftover Lunches”

  1. eastofedencook January 28, 2014 at 7:04 pm #

    Lunch is my least favorite meal to prepare. Time spent in the kitchen mid-day seems like an interruption in a productive day. I am always searching for leftovers that I want to eat and will sustain me until dinner. This recipe is a fantastic way to make that happen!

    • Deena Kakaya January 29, 2014 at 9:12 am #

      Hi Deb! How are you?

      I know what you mean, I often feel too busy for lunch and to be honest, I feel a little bit emotional and sorry for myself if anyone presents me with a cheese and cucumber Sarnie (my dad this to me at the weekend).

      I LOVE this recipe, it is so simple but really tastes lively, has heat, is nutritious and colourful. Total bingo x

  2. greenmackenzie January 28, 2014 at 7:31 pm #

    This sounds utterly delicious Deena, I love all of the ingredients, so it sounds like a wonderful dinner dish on its own even without the wraps! What a treat to have this sitting waiting for lunchtime the next day 🙂

    • Deena Kakaya January 29, 2014 at 9:15 am #

      Thanks so much, it’s exactly all that. I’m quite happy with it as a salad on its own but I know a lot of people have moving and working lunches so I guess the wrap is handy. Xx

  3. kellie@foodtoglow January 28, 2014 at 9:04 pm #

    Texture and flavour Nirvana, Deena. I agree with Deb that lunch can be a bit of an interruption (I don’t feel as strongly, however). I’ve got a stack of jeera chapati in the freezer, so this would be a perfect, fragrant filler – job done. Happy days x

    • Deena Kakaya January 29, 2014 at 9:17 am #

      Nirvana-high praise! LOVE. This would be amazing when scooped up with jeera Chappati, what a fabulous idea. Let’s talk linking up Kellie, lots of synergies with our recipes. Happy days indeed, this one kept us going for a lunch and dinner and snacks xx

  4. Elaine @ foodbod January 29, 2014 at 6:43 am #

    Looks great, I love the flavours. Bookmarked 🙂

    • Deena Kakaya January 29, 2014 at 9:17 am #

      I really love this one Elaine, I hope you’ll try it xx

  5. Sophie33 January 29, 2014 at 10:38 am #

    I just made it as a nice tasty lunch & it tasted great & yummy too! Thanks again! x

  6. manjirichitnis January 29, 2014 at 10:43 pm #

    Beautiful ,creative and sounds so very tasty !

    • Deena Kakaya January 29, 2014 at 10:52 pm #

      It is Manjiri, I LOVE this one, it’s very lively xx

  7. Joanne January 30, 2014 at 12:54 pm #

    I love finding ways to reinvent dinner as lunch! This looks great!

    • Deena Kakaya January 30, 2014 at 3:17 pm #

      Thanks Joanne, I’m so pleased with this one x

  8. Lisa January 30, 2014 at 3:39 pm #

    Some of my favorites here. Delicious.

Let me know what you think about this recipe

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