Golden Lentil And Spinach Breakfast Wraps Recipe

About this recipe

A protein-packed breakfast featuring spiced lentils, fresh spinach, and a creamy coconut drizzle, all wrapped in soft rice flour flatbreads.

Ingredients

• 500 G Natco Plain Toor Dal
• 600G Picard Organic Spinach Leaves
• NaN Aroy-D Coconut Milk
• - Jalpur Cumin Seeds
• - Cofresh Whole Green Chilli 350g
• - Sunita Lemon Juice Organic
• 1 L Olive Oil – Organic
• 450G Rice Flour, 450G
• 400 g Trs Turmeric Powder 400G
• 750 G Top-Op Table Salt Drums
• 400G Whole Chickpeas In Water

Instructions

1. 1. Rinse the yellow moong dal thoroughly and soak it in water for 20 minutes.
2. 2. Blend the rice flour with 200 ml of water to form a smooth batter and set aside.
3. 3. Cook the soaked moong dal in a pan with 100 ml of water, turmeric powder, and salt until soft, about 10-12 minutes.
4. 4. In a separate pan, heat 1 tablespoon of olive oil and add cumin seeds until they sizzle.
5. 5. Add the chopped green chili and cooked moong dal to the pan, stirring well to combine.
6. 6. Add fresh spinach leaves to the dal mixture and cook until wilted, about 2-3 minutes.
7. 7. Drizzle lemon juice over the dal mixture and remove from heat to cool slightly.
8. 8. Heat a non-stick pan and grease it with a little olive oil.
9. 9. Pour a ladleful of rice flour batter into the pan, spreading it thinly to form a flatbread, and cook for 2-3 minutes on each side.
10. 10. Repeat the process to make additional flatbreads, keeping them warm under a cloth.
11. 11. Fill each flatbread with the moong dal and spinach mixture, folding them into wraps.
12. 12. Drizzle coconut milk over the wraps for added creaminess before serving.