High-Protein Lentil Dal with Grilled Paneer & Roasted Vegetables
A wholesome and satisfying Indian dinner featuring a comforting red lentil dal, enriched with seasonal roasted vegetables like zucchini and bell pepper, and served with pan-grilled paneer for an extra protein boost.
Ingredients
- Bell Pepper100 g
- Onion75 g
- Tomato100 g
- Garlic5 g
- Bell Pepper100 g
- Oil7 g
- Salt2 g
- Red Lentils60 g
- Paneer80 g
- Zucchini100 g
- Ginger10 g
- Cilantro5 g
- Turmeric Powder2 g
- Cumin Powder2 g
- Coriander Powder2 g
- Garam Masala1 g
- Water400 ml
Instructions
- 1Step 1
Rinse red lentils until water runs clear. Dice zucchini, bell pepper, onion, and tomato. Grate ginger and garlic. Cut paneer into 1-inch cubes.
- 2Step 2
In a small pot, combine rinsed lentils with 400ml water. Bring to a boil, then reduce heat to low and simmer for 10-12 minutes until lentils are tender but still hold their shape. Season with salt.
- 3Step 3
While lentils cook, heat 3g of oil in a separate non-stick pan over medium-high heat. Add paneer cubes and grill for 3-4 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
- 4Step 4
In the same pan, add the remaining 4g of oil. Add diced onion and sauté for 3-4 minutes until softened.
- 5Step 5
Add grated ginger and garlic, sauté for 1 minute until fragrant.
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