Coconut Dal with Paneer and Eggplant
Instructions
1 Roast eggplant
Preheat the oven to 220°C/ 200°C fan. Chop the eggplant into large chunks. Place on a baking tray, drizzle with oil and sprinkle with salt. Bake for 20-25 min or until soft and golden.
2 Prep
Meanwhile, rinse the lentils. Peel and finely chop the onion. Chop the paneer into bite-sized pieces. Finely chop the coriander stems, reserve the leaves.
3 Start dal
Heat a pan over a medium heat with the ghee. Once hot, fry the onion with a pinch of salt for 6 min until softened. Add the ginger garlic paste, coriander stems, curry powder, turmeric and garam masala and cook for 1 min further.
4 Add and simmer
Add the measured water, stock cube, rinsed lentils, coconut milk and honey. Cover and simmer for 12-15 min until the lentils are cooked through. Meanwhile, chop the coriander leaves. Once the lentils are cooked, stir through half of the coriander leaves and a squeeze of lime juice. Add a splash of water if needed!
5 Fry paneer
Meanwhile, heat a second pan over a medium-high heat with a drizzle of oil. Fry the paneer for 5-7 min, until golden all over.
6 Serve
Divide the coconut dal among bowls. Top with the roasted eggplant, paneer and cashew nuts. Garnish with the remaining coriander and lime.
Tips for fussy eaters
Serve with naan breads.
Pro tip
Don't rush the eggplants; the longer and slower you cook them for, the more tender they will be!
Lentils are packed with fiber, folic acid, and potassium. This makes them excellent promoters of heart health.
Cooking Time: 35 min
Cals 1324 · Prot 62 · Carbs 96 · Fat 79
Gluten-Free
Ingredients
Lentils are packed with fiber, folic acid, and potassium. This makes them excellent promoters of heart health.
Cooking Time: 35 min
Cals 1324 · Prot 62 · Carbs 96 · Fat 79
Gluten-Free
Instructions
1 Roast eggplant
Preheat the oven to 220°C/ 200°C fan. Chop the eggplant into large chunks. Place on a baking tray, drizzle with oil and sprinkle with salt. Bake for 20-25 min or until soft and golden.
2 Prep
Meanwhile, rinse the lentils. Peel and finely chop the onion. Chop the paneer into bite-sized pieces. Finely chop the coriander stems, reserve the leaves.
3 Start dal
Heat a pan over a medium heat with the ghee. Once hot, fry the onion with a pinch of salt for 6 min until softened. Add the ginger garlic paste, coriander stems, curry powder, turmeric and garam masala and cook for 1 min further.
4 Add and simmer
Add the measured water, stock cube, rinsed lentils, coconut milk and honey. Cover and simmer for 12-15 min until the lentils are cooked through. Meanwhile, chop the coriander leaves. Once the lentils are cooked, stir through half of the coriander leaves and a squeeze of lime juice. Add a splash of water if needed!
5 Fry paneer
Meanwhile, heat a second pan over a medium-high heat with a drizzle of oil. Fry the paneer for 5-7 min, until golden all over.
6 Serve
Divide the coconut dal among bowls. Top with the roasted eggplant, paneer and cashew nuts. Garnish with the remaining coriander and lime.
Tips for fussy eaters
Serve with naan breads.
Pro tip
Don't rush the eggplants; the longer and slower you cook them for, the more tender they will be!
Ingredients
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