The Estate Tableat Copperopolis
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Indian · Main

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

Diet

  • Vegetarian (lacto-ovo)

Contains

  • Dairy
  • Mustard
  • Legumes (any)
  • Lentils
  • Citrus fruits (any)
  • Lime
  • Coconut
  • Nightshades (any)
  • Tomato
  • Chili peppers
  • Onion family (any)
  • Garlic
  • Cabbage family (any)
  • Spinach
  • Turmeric
  • Cilantro / coriander
  • Curry leaves
  • Cumin
  • Chili heat (capsaicin)
  • Lactose
  • FODMAPs (any)

Taste

  • Heat
  • Sweet
  • Sour / bright
  • Salty
  • Umami / savory
  • Richness / fat
  • Herbal / fresh
  • Aromatic spice

Texture

  • Creamy

Equipment

  • Stovetop

Season

  • Any season

Occasion

  • Weeknight
  • Meal prep

Effort

  • 20–45 min active
  • Under 30 min total
  • Difficulty 2
  • Make-ahead friendly
  • Leftovers-friendly

Nutrition

  • Calories: high
  • Protein: high
  • Carbs: high
  • Fat: high
  • Fiber: high
  • Sodium: low

Budget

  • Budget: low

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