Coconut Dal with Paneer and Eggplant
Lentils are packed with fiber, folic acid, and potassium. This makes them excellent promoters of heart health.
35 min
Lentils are packed with fiber, folic acid, and potassium. This makes them excellent promoters of heart health.
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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
4*
250 Grams
Fresh coriander
15 Grams
Ghee
4*
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
2*
30 Grams
Allergens
*4 Milk, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
Tip! Don't rush the eggplants; the longer and slower you cook them for, the more tender they will be!
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.
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