Spinach and Paneer Lentil Dahl
No Thali is complete, in my eyes, without a delicious, fragrant Dahl. This authentic, historic dish always includes (sometimes solely) lentils. A tried and tested favourite of mine is my classic Indian Dahl recipe using our best-selling Curry Lentil Dahl spice mix, which is an aromatic, mild blend that echoes the traditional flavours of this staple Indian dish.
This time, I decided to try something a little different by incorporating some baby spinach leaves, for a little added green, and crispy, golden nuggets of paneer cheese. Paneer is a firm, non-melting, un-aged cheese that’s used widely throughout India in dishes such as Palak Paneer and Paneer Masala. I think of it as India’s version of a haloumi and it makes the most wonderful addition to curries and carries the flavours of spices so well.
Serve as a main meal with rice and naan or as a fitting addition to your Indian Thali.
Ingredients
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Method
- Boil your lentils in salted water for 10 minutes, or until soft, then drain and set aside. While they boil, heat your oil in a pan on low and add your garlic, ginger and Dahl Spice Mix and saute until fragrant – about 2 mins.
- Add your lentils and coconut milk to the pan and simmer for 5 mins. In the meantime, turn your oven grill on to high.
- Arrange your paneer cubes on a foil-lined baking tray and place under the hot grill for 5 mins until golden, turning once halfway.
- Add your spinach to the lentil mix and stir in to wilt. Divide your dahl between bowls and top with the crispy paneer and coriander enjoy!
Notes
- Alternative cooking methods
- Substitutes
- Links to paired recipe ideas
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