Make this filling and wholesome celery and lentil dahl recipe using fresh onion and celery. The dahl is a one-pot dish, and most of the ingredients can be taken from your kitchen cupboard.
Serves 2
Ingredients
- Red onion 1, finely chopped
- Celery sticks 2, finely chopped
- Red lentils 120g
- Tin chopped tomatoes 1
- Ground ginger ½ tsp
- Ground turmeric 1 tsp
- Garam Masala 1 tsp
- Ground coriander 1 tsp
- Garlic cloves 2, crushed
- Vegetable stock 500ml
- Coconut milk 200ml, ½ tin
- Coriander 1 tbsp
To serve
- Paneer 220g, chopped into bitesize pieces
- Ginger fresh thumb size, chopped into small matchstick pieces
- Garlic cloves 2, finely sliced
Method
Step 1
Heat some oil in a large lidded frying pan, then add the onion and celery frying until soft.
Step 2
Add the ginger, turmeric, garam masala, ground coriander, garlic and lentils. Fry on a low heat for around 1-2 minutes, stirring continuously.
Step 3
Add the vegetable stock, tomatoes and coconut milk and simmer for around 20 minutes or until the lentils are cooked through.
Step 4
In another frying pan, quickly fry the paneer pieces in oil until browned on both sides. Season them with salt and pepper and scatter a little garam masala over them.
Step 5
Stir the coriander into the dahl and spoon into two dishes. Scatter the fried paneer pieces over the top.
Step 6
With the same hot pan that you used to fry the paneer, quickly fry the ginger matchsticks and sliced garlic until lightly brown (this should take less than a minute). Then scatter the ginger and garlic over the paneer. Make this celery and lentil dahl recipe, simply served with toasted pitta bread.
