Introduction
Prepare to embark on a culinary adventure with this vibrant dish that combines the bold flavors of Indian cuisine with a refreshing crunch. Featuring an enticing mix of paneer, daal, and fresh vegetables, this recipe is not only easy to follow but also bursting with nutrients. Perfect for a quick weekday dinner or a cozy weekend meal, this dish showcases the beauty of simple, wholesome ingredients.
Detailed Ingredients with measures
– 1 carrot
– ½ a small red onion
– ½ a fresh red chilli
– Red wine vinegar
– Olive oil
– 60g paneer cheese
– 1 x 250g pouch of Jamie Oliver Dreamy Black Daal
– 160g baby spinach
– 2 uncooked poppadoms
– 2 tablespoons mango chutney
Prep Time
Approximately 15 minutes.
Cook Time
Around 10 minutes.
Total Time
25 minutes.
Yield
Serves 2.
Method
1. Peel the carrot and use a speed-peeler to create ribbons into a bowl. Peel and finely slice the red onion and red chilli, then add them to the bowl with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper. Scrunch together and set aside.
2. Place a large non-stick frying pan on medium heat with a spritz of olive oil. Evenly grate the paneer over the bottom of the pan and cook for 90 seconds, or until light golden on one side. Gently stir using a spatula, then continue to cook for about 5 minutes, or until golden, crisp, and starting to form a lattice shape. Remove to a plate.
3. Heat the Dreamy Black Daal in the microwave according to packet instructions.
4. Return the pan to the heat and quickly wilt the spinach, seasoning with sea salt. Puff up the dry poppadoms in the microwave for 30 seconds.
5. Divide the daal, spinach, paneer, and pickled vegetables between two bowls. Top each with a poppadom and a dollop of mango chutney. Enjoy this delightful and colorful meal!
Detailed Directions and Instructions
Prepare the Vegetables
Peel the carrot and use a speed-peeler to create ribbons into a bowl. Peel and finely slice the red onion and red chilli, then add them to the bowl with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper. Scrunch together and set aside.
Cook the Paneer
Place a large non-stick frying pan on medium heat with a spritz of olive oil. Evenly grate the paneer over the bottom of the pan and cook for 90 seconds, or until light golden on one side. Gently stir using a spatula, then continue to cook for about 5 minutes, or until golden, crisp, and starting to form a lattice shape. Remove to a plate.
Heat the Daal
Heat the Dreamy Black Daal in the microwave according to packet instructions.
Wilt the Spinach
Return the pan to the heat and quickly wilt the spinach, seasoning with sea salt. Puff up the dry poppadoms in the microwave for 30 seconds.
Assemble the Bowls
Divide the daal, spinach, paneer, and pickled vegetables between two bowls. Top each with a poppadom and a dollop of mango chutney.
Notes
Storage
Leftover daal can be stored in an airtight container in the refrigerator for up to 3 days.
Paneer Tip
When grating the paneer, make sure to use a coarse grater for optimal texture.
Spice Level Adjustment
The amount of red chilli can be adjusted based on your preferred spice level.
Serving Suggestion
This dish pairs well with a side of rice or naan for a heartier meal.
Cook techniques
Peeling and Slicing
Use a speed-peeler for creating carrot ribbons, ensuring even and thin strips for better texture in salads. For onion and chili, a sharp knife helps achieve fine slices, enhancing their flavors when mixed.
Cooking Paneer
Use a non-stick frying pan to avoid sticking. Grate the paneer for even cooking and a crispy texture. Cook on medium heat to develop a golden crust, stirring gently to maintain the lattice shape.
Microwaving Daal
Heat the Dreamy Black Daal in the microwave for consistent results. Follow the packet instructions for timing to ensure it’s heated thoroughly without overcooking.
Wilting Spinach
Quickly wilt spinach in a preheated pan to retain its vibrant color and nutrients. Adding a pinch of salt enhances flavor and helps draw out moisture.
Puffing Poppadoms
Microwave poppadoms for 30 seconds for a perfect puff. Avoid overcooking to keep them crispy and light for serving.
FAQ
Can I substitute paneer with another cheese?
Yes, you can use halloumi or feta, keeping in mind that texture and flavor may vary.
Is there a vegetarian alternative for the Dreamy Black Daal?
If you prefer to avoid the packaged option, you can make homemade lentil daal with spices for a similar texture and taste.
How can I adjust the spice level in the dish?
Reduce or omit the red chili for milder flavor, or add extra chili for more heat, adjusting to your preference.
Can I prepare the pickled vegetables in advance?
Yes, they can be made ahead of time and stored in the refrigerator for a few days for enhanced flavor.
What can I serve with this dish?
This dish pairs well with rice or naan for a more substantial meal.
Conclusion
This dish combines vibrant flavors and textures, creating a delightful meal that balances the richness of the Dreamy Black Daal with the freshness of pickled vegetables and the crispness of golden paneer. The poppadoms add a satisfying crunch, while the mango chutney provides a sweet and tangy finish. Enjoy this comforting, wholesome dish that is perfect for any occasion.
More recipes suggestions and combination
Try pairing the Dreamy Black Daal with basmati rice for a heartier meal.
More recipes suggestions and combination
Create a wrap using the daal and spinach, adding diced grilled chicken for extra protein.
More recipes suggestions and combination
Use the paneer as a topping for a salad with mixed greens, cherry tomatoes, and cucumber, drizzled with olive oil and vinegar.
More recipes suggestions and combination
Make a vegetarian curry by adding chickpeas and coconut milk to your daal for a creamier consistency.
More recipes suggestions and combination
Incorporate roasted vegetables like bell peppers and zucchini for a colorful side to complement the daal.
