Coconut dahl with crispy paneer

Coconut dahl with crispy paneer

This creamy dahl recipe is a surprisingly low-calorie dinner. Cubes of golden paneer are served on top of gently spiced dahl. This veggie dinner is best eaten with lots of chapatis
  • Total:
  • Serves: 4 persons



  1. Step 1

    Put the lentils, coconut milk, onion, tomato, chillies and turmeric in a pan with 300ml water and lots of seasoning. Bring to a boil, turn down to a simmer then cook for 30 minutes, stirring occasionally.
  2. Step 2

    Fry the paneer in a little oil until golden and crisp on all sides. Sprinkle over the garam masala, season and toss.
  3. Step 3

    Heat 2 tbsp of oil in a small frying pan and fry the mustard and cumin seeds until they start to pop and become fragrant. Add the garlic and ginger, and fry until very light golden.
  4. Step 4

    Spoon the lentils into bowls, top with the paneer then spoon over the flavoured oil and spices, and sprinkle with coriander. Serve with chapatis, if you like.