This creamy dhal recipe is a surprisingly low-calorie dinner. Cubes of golden paneer are served on top of gently spiced dhal. This veggie dinner is best eaten with lots of chapatis
Ingreadient
- 200g red lentils
- 400ml tin light coconut milk
- 1 onion, finely chopped
- 2 medium plum tomatoes, chopped
- 2 green chillies, chopped
- 1 tsp ground turmeric
- for frying groundnut oil
- 225g block paneer, cubed
- 1 tsp garam masala
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- 2 cloves, sliced garlic
- a thumb-sized piece, cut into matchsticks ginger
- a handful, chopped coriander
- chapatis to serve (optional)
Direction
- 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.
- Fry the paneer in a little oil until golden and crisp on all sides. Sprinkle over the garam masala, season and toss.
- 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.
- 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.
