This delicious dal recipe comes to us from Martin Hill. Made with warming spices like black cardamom, cinnamon and smoked paprika. Our Organic Olive Green Lentils are a great addition to any dal, as they keep their shape well and bring a nutty flavour. Topped off with crispy paneer and quick pickled red onion.
We’re very lucky to have a couple of lovely recipes from Martin, but if you’d like more you can head over to Barcombe Nurseries’ website. Martin not only runs the organic farm and veg box scheme there, but he also develops seasonal recipes for their customers.
For the paneer
For the onion quick pickle
Prepare the Quick Pickle
Halve and finely slice the red onions, put them in a small bowl and squeeze over the juice of a lemon and a good pinch of salt. Mix well and set aside.
For the Dal
Heat the butter or oil in a large pan and sauté the onions with the whole spices for 3-4 minutes until the onion is soft. Using a fine grater, grate the garlic and ginger into the pan and cook for a couple of minutes more. Add the ground spices along with the tomato puree and fry for another 2 minutes then add the lentils, tomatoes and sugar.
Add the coconut milk along with the stock. Mix well and simmer for around 45 mins stirring often. Add more water part way through cooking if needed.
For the Crispy Paneer
Cut the paneer into large chunks. Gently toss the paneer in the sunflower oil, nigella seeds, curry powder and a pinch of sea salt until evenly coated. Bake on a tray in the oven at 180C (fan) or 200C for 20-30 mins until browned and crispy
Serve the dal with the crispy paneer on top, scatter over the quick pickled onions.
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