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Lentil Dhal with Paneer and Coconut Sambal
Ready-cooked lentils simmered in coconut milk and turmeric, topped with a sizzling garlic and spice temper, golden paneer and wilted spinach. A zesty coconut sambal brightens it.
- YieldServes 4
- Hands-on28 min
- Total28 min
- Difficulty
Ingredients
- 1 cancoconut milk, 400 ml
- 200 mlwater, to rinse the can
- 1 tspground turmeric
- 750 gcooked lentils, yellow, red or black
- 120 mlvegetable oil
- 2 tbspchopped garlic
- 2 tbspcumin seeds
- 1red chilli, diced
- 2 tbspcoriander seeds
- 2 tbspcurry leaves
- 100 gcherry tomatoes, halved
- 250 gpaneer, cut into 2 cm cubes
- 150 gbaby spinach leaves
- 4 tbspcoriander leaves
Coconut sambal
- 1lime, zest and juice
- 4 tbspdesiccated coconut
- 1 tspmustard seeds
- 4 tbspnatural yoghurt
- 1 pinchchilli flakes
- 1 pinchsea salt
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