Coconut Dhal Recipe With Crispy Paneer
A surprisingly low-calorie dinner, with cubes of golden paneer on top of gently spiced dhal. This comforting veggie meal is best eaten with lots of chapatis
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Kitchen scale
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Can opener
- Serving bowl
Ingredients
- 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
- 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)
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