Spinach dhal with paneer
A veggie curry in a hurry - paneer cheese adds texture to the delicately spiced dhal and makes it into a satisfying main
Tarka dhal
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g red lentils
- 2 tbsp gheeor vegetable oil if you're vegan
- 1 small onionfinely chopped
- 3 garlic clovesfinely chopped
- ¼ tsp turmeric
- ½ tsp garam masala
- corianderto serve
- 1 small tomatochopped
Nutrition: per serving
- kcal473low
- fat12g
- saturates1glow
- carbs59g
- sugars5g
- fibre8g
- protein26ghigh
- salt0.4glow
Method
step 1
Rinse the lentils several times until the water runs clear, then tip into a saucepan with 1 litre water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for 25 mins, skimming the froth from the top. Cover with a lid and cook for a further 40 mins, stirring occasionally, until it’s a thick, soupy consistency.
step 2
While the lentils are cooking, heat the ghee or oil in a non-stick frying pan over a medium heat, then fry the onion and garlic until the onion is softened, so around 8 mins. Add the turmeric and garam masala, then cook for a further minute. Set aside.
step 3
Tip the lentils into bowls and spoon half the onion mixture on top. Top with the coriander and tomato to serve.
