Coconut Dal with Paneer and Eggplant

Lentils are packed with fiber, folic acid, and potassium. This makes them excellent promoters of heart health.
Cals 1324 · Prot 62 · Carbs 96 · Fat 79
Vegetarian
Low-Carb
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35 min
photo
Lentils are packed with fiber, folic acid, and potassium. This makes them excellent promoters of heart health.
Cals 1324 · Prot 62 · Carbs 96 · Fat 79
Vegetarian
Low-Carb
Try Hello Chef Now
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Ingredients
Number of People:
Eggplant
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Red lentils
200 Grams
Red onion
1 Piece
Paneer
250 Grams
Fresh coriander
15 Grams
Ghee
20 Grams
Ginger garlic paste
10 Grams
Curry powder
4 Grams
Turmeric powder
2 Grams
Garam masala
2 Grams
Water
300 ML
Vegetable stock cube
1 Piece
Coconut milk
200 ML
Honey
15 Grams
Lime
1 Piece
Cashew nuts
30 Grams

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!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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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.
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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.
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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.
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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!
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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.
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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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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