Put all your ingredients into a pan or slow cooker and turn on the heat… this onion, tomato and coconut dahl recipe is that simple and very tasty. A one-pot dish, most of these ingredients may already be in your kitchen cupboard.
Serves 2
Ingredients
- Olive oil or Coconut oil 3 tbsp
- Onion medium white 1, peeled and finely chopped
- Red lentils 200g
- Coconut milk 1 tin
- Tomatoes 1 tin, chopped
- Chilli 1 red or 2 green, finely chopped
- Turmeric 1 tsp
- Coriander 1 tsp dried or 1 tbsp fresh
- Pitta breads
For the topping:
- Paneer 225g packet, chopped bite-sized
- Black mustard seeds 1/2 tsp
- Cumin seeds 1/2 tsp
- Garlic cloves 2, thinly sliced
- Ginger fresh 1-inch block, finely grated or chopped
- Garam masala 1 tsp
Method
This dish can be cooked in a slow cooker OR cooked on the stove.
Step 1
Put the lentils, onion, chilli, tomatoes, coconut milk, turmeric and 300ml water into a lidded pan or slow cooker.
Step 2
Leave to cook in the slow cooker on high for 4 hours. Or, if using a pan on the stove, bring to the boil and simmer covered for 30 minutes. Stir occasionally. When the dahl is ready, add the coriander and season to taste.
Step 3
Now add 1 tbsp oil to a frying pan and fry the paneer pieces until crispy on both sides. Sprinkle over the garam masala, season and toss to coat.
Step 4
Spoon the dahl into two bowls. Scatter the fried paneer over the top.
Step 5
In the same frying pan, heat 2 tbsp oil and quickly fry the mustard seeds and cumin seeds until they sizzle. Immediately add the garlic slices and ginger, and quickly fry until slightly coloured. Scatter the fried garlic and ginger over the top of the paneer. Make this onion, tomato and coconut dahl recipe and serve simply with toasted pitta bread.
