Paneer and Kale Dahl
A delicious red lentil dahl with paprika fried paneer cheese and crispy kale. Served with a kale dressing and fresh herbs. Served best warm with your favourite flatbread.
Ingredients
- 250 g Red Split Lentils
- 200-250 g Paneer
- 75g Kale (I used Curly Kale but any type will also be fine, try to use mainly leave and remove any chunky stalks)
- 400 ml Coconut Milk
- 400 ml Vegetable Stock
- 4 tbsp Tomato Purée
- 2 Large Onions
- 1 large chunk Fresh Ginger approximately 1 inch squared
- 3 Cloves Garlic Large
- 1 Large handful Freshly Chopped Coriander Aka Cilantro
- 1 tsp Coconut Oil
- 2 tbsp Olive Oil
- 4 tsp Turmeric
- 2 tsp Cumin Seeds
- 2 tsp Ground Coriander
- 3 tsp Garam Masala
- 1 tsp Paprika
- Salt
Extras for the Kale Dressing
- ½ Lime
- 1 tsp Tahini
- 1 tsp Honey use sugar and water or maple syrup as a vegan alternative
Instructions
- Pre-heat the oven to 200° C
- Melt half the coconut oil in a frying pan and once the oil is hot, finely chop the onions and add to the pan, along with a large pinch of salt. Fry until soft or for 10-15 minutes.
- In a large dish, toss the kale in half the olive oil, the cumin seeds and the other half of the turmeric. Try and use a large dish so that the kale is not layered up. Place in the oven for 15 minutes or until the kale is browning and crispy. Once cooked, leave to cool.
- Finely chop or grate the ginger and add to the onions, along with the crushed garlic and stir evenly. Once mixed, add the ground coriander, half the turmeric and the tomato purée and mix again, leave for 5 minutes.
- In the frying pan, add the lentils, stock, garam masala and coconut milk (add extra water to the empty coconut milk tin and add this into the pan as well). Add a large pinch of fresh coriander and stir. This can be left to simmer for 20 minutes, make sure to keep stirring regularly and add any extra water if needed.
- Cut the paneer in cm cubes and toss in the olive oil and paprika. In a separate frying pan, fry the paneer until crispy on all sides, making sure to turn regularly.
- Take 1/3 of the crispy kale, the juice from ½ lime, a large pinch of the fresh coriander, the tahini, honey and place in a food processor along with 1 tablespoon of water and blitz for a couple of minutes. Don't worry that this is lumpy, place a sieve on top of a jug and tip everything from the blender into the sieve and use a teaspoon to push it through until there is no more liquid.
- Once cooked, serve the dahl hot with the crispy kale on the side. Drizzle the kale dressing over the dahl and garnish with the rest of the coriander. Best served hot with your favourite flatbreads.