YOUR SOLIN GENERATED RECIPE
Moong Dal and Paneer Curry with Vegetable Rice
Simmered yellow lentils and golden-seared paneer cubes cooked in a spiced tomato gravy, served alongside fluffy vegetable-flecked rice for a warm and comforting meal.
INGREDIENTS
0.25 cup Moong dal
5 ounce Paneer
0.5 cup Cooked basmati rice
0.25 cup Shredded carrots
0.75 teaspoon Ghee
0.5 cup Yellow onion
1 teaspoon Fresh ginger
1 teaspoon Garlic
0.5 cup Plum tomato
1 cup Fresh spinach
0.25 teaspoon Ground turmeric
0.5 teaspoon Cumin seeds
0.5 teaspoon Garam masala
0.25 teaspoon Sea salt
0.25 teaspoon Black pepper
1 cup Water
PREPARATION
Rinse the moong dal thoroughly and simmer in 1 cup of water for 20 minutes until tender.
While dal cooks, steam the shredded carrots and fold them into the cooked basmati rice.
Heat ghee in a large pan over medium heat and toast the cumin seeds until they sizzle.
Sauté the onion, ginger, and garlic until the mixture is fragrant and golden brown.
Stir in the diced tomatoes, turmeric, salt, and pepper, cooking until the tomatoes break down.
Add the cubed paneer and cooked moong dal to the pan, stirring gently to combine.
Toss in the spinach and garam masala, allowing the leaves to wilt into the aromatic curry.
Serve the hot paneer and dal curry alongside the vegetable-flecked rice.