West African Chicken Satay is inspired by the peanut curries of West Africa. Our satay uses an aromatic blend of spices and herbs to create
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 favorite 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 flavors 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 halloumi and it makes the most wonderful addition to curries and carries the flavors of spices so well.
Serve as a main meal with rice and naan or as a fitting addition to your Indian Thali.
Spices used in this recipe
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.
taste and season with lemon juice. try 1tblspn at a time and taste.
Divide your dahl between bowls and top with the crispy paneer and coriander enjoy!