Red Lentil Coconut Dahl with Spicy Paneer

Ingredients

• 225 g (1 1/4 cup) red lentils
• 1 tin (400 ml/13.66 fl oz) light coconut milk
• 1 large onion, finely chopped
• 6 plum tomatoes, chopped
• 1 green chilli, chopped
• 1 teaspoon ground turmeric
• 2 tablespoon coconut oil
• 225 g (8 oz) paneer, cut in 1-inch pieces
• 1/2 teaspoon black mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon chili flakes
• 2 cloves garlic, chopped
• 1 teaspoon ginger paste
• 1 teaspoon garam masala

Instructions

1. 1

   Add the lentils, coconut milk, onion, green chilli,...: Add the lentils, coconut milk, onion, green chilli, plum tomatoes, and turmeric in a pan with 350 ml water. Season well and bring to a boil..

2. 2

   When it reaches the boiling point, turn down...: When it reaches the boiling point, turn down the heat and simmer for 30 minutes, stirring occasionally.

3. 3

   Heat 1 tablespoon coconut oil in a frying...: Heat 1 tablespoon coconut oil in a frying pan and fry the paneer for 5-6 minutes until crisp. Add the garam masala, season, and toss well. Leave aside.

4. 4

   In another small frying pan, heat 1 tbsp...: In another small frying pan, heat 1 tablespoon coconut oil and fry the black mustard, cumin seeds, and chili flakes until fragrant. Add the garlic and ginger paste and fry for about 1 minute, careful not to burn it. Stir the mix into the lentils.

5. 5

   Serve the lentils with the spicy paneer on...: Serve the lentils with the spicy paneer on top, with roti or naan.