Ingredients

Method

• 300 g Woolworths split red lentils
• 6 T Woolworths ghee
• 1 large onion, halved and thinly sliced
• 10–12 curry leaves
• 2 bay leaves
• 1 red chilli, split lengthways
• sea salt and freshly ground black pepper, to taste
• 4 cloves garlic, sliced
• 1 x 7 cm piece ginger, peeled and grated
• 2 T Woolworths garam masala
• 2 cups chicken stock
• 1½ cups water
• 1 cinnamon stick
• 1 star anise
• 3 cardamom pods
• 1 T cumin seeds , crushed
• 2 x 200 g packs Woolworths paneer, cut into large cubes
• 1 T canola oil or melted ghee
• 1 piece Woolworths restaurant-grade charcoal

Method

Ingredients

1. Place the lentils in a bowl and cover with water. Gently run your hand through the lentils to loosen any excess starch, then rinse, discarding the water. Cover the lentils with fresh water and set aside.

2. Heat 2 T ghee in a large pan over a medium heat. Add the onion, curry leaves, bay leaves and chilli, seasoning with a little salt. Cook until the onions just begin to brown, then add the garlic and ginger and cook for 1 minute. Drain the lentils and add to the pan. Stir through the garam masala and pour in the stock and water.

3. Stir to combine, then simmer for 20 minutes, or until the lentils are cooked through and thick. If the dhal is dry, add ¾ cup water (or more) while cooking. Remove from the heat.

4. Heat another 2 T ghee in a separate, small pan over a medium heat. Add the cinnamon, star anise, cardamom and cumin. Once the spices start sizzling, pour the ghee and spices into the dhal and stir through.

5. Place the charcoal over an open flame until glowing. While the coal is heating up, prepare a small foil basket. Place the glowing coal in the foil basket, add the remaining 2 T ghee to the coal, place the foil parcel into the lentils and cover with a lid. Set aside for 10 minutes while preparing the paneer.

6. Heat a griddle pan over a medium heat. Thread the paneer onto skewers, brish with oil or ghee, then place in the pan. Sear for 1 minute, or until the cheese is slightly charred, then turn over and sear for a further minute.

7. Remove the foil parcel from the dhal, then serve with the paneer and extra red chilli if you’d like more heat.

Cook's note: Rotis or naan are perfect for scooping up the dhal, but try poppadoms for some crunch.

Find more recipes Indian recipes here. 

Photographs: Myburgh Du Plessis 
Production: Abigail Donnelly
Food Assistant: Tiffany Kate-Lyn Matthews