Though I’ve already posted a recipe for dhal on this website, the first Tarka Dhal recipe was more gently spiced whereas this one is more of a flavour hit round the chops reminiscent to a curry. This one also you do in the slow-cooker. I served it with paneer which I crisped up in some ghee but I think if you can’t find paneer maybe halloumi would be a good swap though it is a little bit salty. The recipe is also easily made vegan by subbing the ghee for oil. Change the paneer for quorn or serve with a roti instead. This recipe was in Libby Silbermann’s ‘Vegetarian Slow Cooker’. I find most slow-cooker recipes are slow cooking meat and not really substitutable so this is a useful book for me. Things are just getting back to normal in the UK so I was really pleased with how this meal came out whilst waiting for an opportunity to dine out at the Tiffin Room in Manchester (also partly due to watching about 80% of the Euro 2020 tournament on at the moment).
- 1 onion
- 3 cloves garlic
- 1/2 tsp chilli flakes
- 1 tsp ground cumin
- 1 tsp mustard seeds
- 2 tsp turmeric
- 1 tsp curry powder
- 350g red lentils
- 1 tin coconut milk (I used light)
- 600ml vegetable stock
- 150g spinach
- 10g coriander leaves
- salt and pepper
For the paneer
- 200g paneer
- 10 curry leaves
- 1 tbsp mustard seeds
1.) Peel and chop up the onion finely
2.) Melt 1 tbsp ghee in a frying pan and fry the onion until soft
3.) Peel and chop up the garlic and ginger
4.) Add the garlic, ginger, chilli flakes, cumin powder, mustard seeds, turmeric and curry powder and fry for a couple more minutes until fragrant.
5.) Make up the stock and weigh out the lentils. Add the onion mixture to the slow cooker, along with the stock and the lentils.
6.) Cook in the slow cooker for 2 hours on a high setting.
7.) Chop up the coriander and set to one side.
8.) 10 minutes before the dhal is done, add the coriander and spinach to the slow cooker.
9.) Chop up the paneer into cubes, heat 2 tbsp ghee in a frying pan.
10.) Add the paneer to the pan along with the curry leaves and mustard seeds.
11.) Fry until the paneer is golden brown, turning over.
12.) Put some kitchen roll on a plate and move the paneer onto it with a slotted spoon.
13.) Put another layer of kitchen roll on top and press to get rid of some excess oil.
14.) Stir the spinach through the dhal and serve with the crispy paneer.