Dals Recipes - Lentils, Paneer and Peas Recipe

Ingredients

• 100g/4 oz/2/3 cup moong beans

• 2.5ml/1/2 tsp ground turmeric

• salt

• 500ml/17fl oz/2 1/4 cups water

Tarka

• 30ml/2 tbsp ghee

• 2.5ml/1/2 tsp mustard seeds

• 2.5ml/1/2 tsp cumin seeds

• 2.5ml/1/2 tsp onion seeds

• 2.5ml/1/2 tsp garam masala

Paneer

• 30ml/2 tbsp ghee

• 1 onion, finely chopped

• 150g/5 oz Paneer, broken into lumps

• 2.5ml/1/2 tsp garam masala

• salt

Peas

• 30ml/2 tbsp ghee

• 2.5ml/1/2 tsp cumin seeds

• 250g/9 oz peas

• 2.5ml/1/2 tsp ground red chili

• 2.5ml/1/2 tsp garam masala

• salt

• 30ml/2 tbsp chopped fresh coriander (cilantro)

• 15ml/1 tbsp lemon juice

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Method:

1. Place the beans, turmeric, salt and water in a large saucepan and bring to the boil over a medium heat. Skin off any scum, reduce the heat to low, cover and cook for 20 minutes until the dal is tender. Increase the heat and dry off any remaining water.

2. To make the tarka, heat the ghee in a heavy-based pan and fry the mustard, cumin and onion seeds until the mustard seeds start crackling. Stir in the garam masala and add to the dal.

3. To cook the paneer, heat the ghee in a heavy-based pan and fry the onion and paneer over a medium heat until golden brown. Stir in the garam masala and salt and set to one sides.

4. To cook the peas, heat the ghee in a heavy-based pan and fry the cumin seeds over a medium heat until browned. Add the peas and spices and cook for 5 minutes or until tender. Stir in the coriander and lemon juice.

5. Reheat the beans, paneer and peas. Place a layer of beans on a serving dish and top with the paneer and the peas. Serve hot with sautéed potatoes, raita and purées.