Coconut dhal with crispy paneer
- Preparation and cooking time
- Total time
- Easy
- Serves 4
- 200g red lentils
- 400ml tin light coconut milk
- 1 onionfinely chopped
- 2 medium plum tomatoeschopped
- 2 green chillieschopped
- 1 tsp ground turmeric
- for frying groundnut oil
- 225g block paneercubed
- 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
- chapatisto serve (optional)
- kcal505
- fat28.1g
- saturates15.6g
- carbs34g
- sugars6.1g
- fibre4.8g
- protein26.6g
- salt0.1g
Method
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.