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
Ingredients
- 200g red lentils
- 400ml tin light coconut milk
- 1onion, finely chopped
- 2medium plum tomatoes, chopped
- 2green chillies, chopped
- 1tsp ground turmeric
- for frying groundnut oil
- 225g block paneer, cubed
- 1tsp garam masala
- ½tsp black mustard seeds
- ½tsp cumin seeds
- 2cloves, sliced garlic
- a thumb-sized piece, cut into matchsticks ginger
- a handful, chopped coriander
- chapatis to serve (optional)
Instructions
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.Step 2
Fry the paneer in a little oil until golden and crisp on all sides. Sprinkle over the garam masala, season and toss.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.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.