Two bowls with yellow lentils in topped with cubes of crispy fried cheese

Coconut dahl with crispy paneer

Name: Coconut dahl with crispy paneer
Total time: 45 min
Yield: Serves 4
Cuisine: Indian
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; 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)

Preparation and cooking time
- Total time45 mins
Easy
Serves 4

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
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)

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.