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
- Serves: 4 persons
- 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)
Step 1Put 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 2Fry the paneer in a little oil until golden and crisp on all sides. Sprinkle over the garam masala, season and toss.
Step 3Heat 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 4Spoon 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.