No Thali is complete, in my eyes, without a delicious, fragrant Dahl. This authentic, historic dish always includes (sometimes solely) lentils. A tried and tested favourite of mine is my classic Indian Dahl recipe using our best-selling Curry Lentil Dahl spice mix, which is an aromatic, mild blend that echoes the traditional flavours of this staple Indian dish.
This time, I decided to try something a little different by incorporating some baby spinach leaves, for a little added green, and crispy, golden nuggets of paneer cheese. Paneer is a firm, non-melting, un-aged cheese that’s used widely throughout India in dishes such as Palak Paneer and Paneer Masala. I think of it as India’s version of a haloumi and it makes the most wonderful addition to curries and carries the flavours of spices so well.
Serve as a main meal with rice and naan or as a fitting addition to your Indian Thali.
Directions
Boil your lentils in salted water for 10 minutes, or until soft, then drain and set aside. While they boil, heat your oil in a pan on low and add your garlic, ginger and Dahl Spice Mix and saute until fragrant – about 2 mins.
Add your lentils and coconut milk to the pan and simmer for 5 mins. In the meantime, turn your oven grill on to high.
Arrange your paneer cubes on a foil-lined baking tray and place under the hot grill for 5 mins until golden, turning once halfway.
Add your spinach to the lentil mix and stir in to wilt. Divide your dahl between bowls and top with the crispy paneer and coriander enjoy!
