Gluten-Free Vegan Jackfruit Dhal with Flatbreads
Radka Vrzalová
Oct 13, 2026
45 minutes
Indie
Radka Vrzalová
Už přes 13 let se zabývám bezlepkovou a přidruženými dietami k onemocnění celiakií a alergiemi na lepek či pšenici. Tvoření nových receptů a zkoušení nových potravin je můj obrovský koníček a relaxuji tím své pracovní vytížení. Prostě u něj odpočívám. Snažím se o to, aby i lidé, kteří mají zdravotní diety jedli kvalitně, pestře, regionálně v souladu s ročním obdobím a hezky česky. Neváhejte sledovat moji cestu a nejen bezlepkové recepty na mém Instagramu @bezlepkovamatka.
Ingredient
Dhal
1 ks
Young jackfruit (Jacky F)
3 lžíce
Canola oil
10 g
Grated fresh ginger
1 ks
Diced onion
2 ks
Crushed garlic
2 lžíce
Curry spice mix
2 lžíce
Tandoori masala
1 ks
1 teaspoon each of ground coriander, mustard seeds and cumin
2 ks
Sweet potatoes, peeled, in 2 cm cubes
2 ks
Handfuls of red lentils
400 ml
Vegetable broth
400 ml
Tomato passata
1 ks
Coconut sour cream
1 ks
Juice of ½ lemon + 1 handful of chopped cilantro or parsley
Flatbreads
200 g
Gluten-free bread mix (Schär Mix B)
50 g
Fine chickpea flour
5 g
Salt
4 g
Baking powder
0.5 lžíce
Sesame seeds
280 ml
Hot water
2 lžíce
Olive or canola oil
Process
Start the dhal
1. Heat oil in a deep pan or wok. 2. Cook the onion, garlic and ginger until soft. 3. Add all the spices. Stir until they smell good. 4. Turn the heat to medium. 5. Add the sweet potato, jackfruit and lentils. Stir. 6. Pour in the broth. Let it soak in. Stir now and then.
Make it thick
1. Pour in the passata. Stir. 2. Cook slowly on low heat until thick. Stir now and then. 3. Add the cilantro and coconut cream. 4. Add lemon juice to taste.
Make the flatbreads
1. Mix the dry items in a mixer. 2. Add the hot water and oil. Knead into a smooth dough. 3. Make 6 equal balls. Roll them out thin. 4. Cook both sides in a hot non-stick pan. 5. Brush with a little oil. Serve with the dhal.
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