HomeVeg/Non Veg Coconut dal with crispy paneer

Coconut dal with crispy paneer

Posted in : Veg/Non Veg on by : Simmi Iyer

This creamy dahl recipe is a surprisingly low-calorie dinner. Cubes of golden paneer are served on top of gently spiced dahl. This veggie dinner is best eaten with lots of chapatis


  • red lentils 200g
  • light coconut milk 400ml tin
  • onion 1, finely chopped
  • plum tomatoes 2 medium, chopped
  • green chillies 2, chopped
  • ground turmeric 1 tsp
  • groundnut oil for frying
  • paneer 225g block, cubed
  • garam masala 1 tsp
  • black mustard seeds ½ tsp
  • cumin seeds ½ tsp
  • garlic 2 cloves, sliced
  • ginger a thumb-sized piece, cut into matchsticks
  • coriander a handful, chopped
  • chapatis to serve (optional)


  • STEP 1. Put the lentils, coconut milk, onion, tomato, chillies and turmeric in a pan with 300ml water and lots of seasoning. Bring to a boil, turn down to a simmer then cook for 30 minutes, stirring occasionally.
  • STEP 2, Fry the paneer in a little oil until golden and crisp on all sides. Sprinkle over the garam masala, season and toss.
  • STEP 3. Heat 2 tbsp of oil in a small frying pan and fry the mustard and cumin seeds until they start to pop and become fragrant. Add the garlic and ginger, and fry until very light golden.
  • STEP 4. Spoon the lentils into bowls, top with the paneer then spoon over the flavored oil and spices, and sprinkle with coriander. Serve with chapatis, if you like.

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