Name: Paneer and moong dal with rotli
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1/4 cup dry whole moong dal, rinsed; 1/2 cup paneer, cubed; 1 whole wheat rotli; 8 olive oil cooking sprays; 1/3 cup yellow onion, finely diced; 1 clove garlic, minced; 2 tsp ginger, grated; 1/4 cup tomato sauce; 1 1/2 cups water; 1/4 tsp turmeric; 1/2 tsp cumin seeds; 3/4 tsp garam masala; 1/4 tsp salt; 1/4 cup fresh cilantro, chopped; 1 tsp lemon juice

Instructions

Prep 20 min · Cook 30 min

In a small pot, combine the moong dal, water, and half the turmeric. Bring to a boil, then reduce heat to low, cover, and simmer for 30 to 40 minutes until the beans are soft and easily mashed between two fingers. Reserve a half cup of the cooking liquid, then drain the rest.
Coat a skillet with cooking spray over medium-high heat. Add the paneer cubes and cook for 2 minutes, flip, and cook for 2 minutes more until golden. Remove from the pan. Done when golden brown on all sides.
Wipe out the skillet and spray again. Add the cumin seeds; when they sizzle, add the onion. Sauté for 5 minutes until softened. Stir in the garlic and ginger and cook for 1 minute.
Stir in the tomato sauce, salt, garam masala, the rest of the turmeric, and the reserved cooking liquid. Simmer for 5 minutes until the flavors are combined and the sauce has thickened slightly.
Fold the cooked moong dal and seared paneer into the sauce. Simmer for 2 minutes to heat through, then stir in the lemon juice and cilantro. Meanwhile, warm the rotli in a separate dry pan for 1 minute, flipping once.
Spoon the moong dal and paneer curry into a bowl. Serve with the warm rotli on the side.

Nutrition

Ingredients

Instructions

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