Today’s lunch box recipe is about sprouted Navaratna dal which also featured Paneer. This makes a great side dish along with Chapatis for carrying to work and is really hassle free. Adding sprouted dals makes this even more healthy.
Here’s for a quick post today as it’s been a hectic day and couldn’t find time to do anything else.
Sprouted Navaratna dal with Paneer Curry | Paneer Navaratna Lentil Curry
Paneer, cubed and roasted in ghee – 100 gms
Sprouted Navarathna dals – 1 cups
Onions, puree – 1 cup
Ginger Garlic paste – 1/2 tsp
Tomato, blanched – 2 medium
Red Chili powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Garam Masala – 1/4 tsp
Salt to taste
Oil – 2 tsp
Ghee – 1 tsp
Coriander leaves for garnish.
How to make Sprouted Navarathna dal with Paneer Curry
Make paneer, cube and roast in ghee. Keep it aside.
Wash and sprout the navaratna dals. Once ready to cook, wash again. Pressure cook for couple of whistles and keep it aside.
Heat a non stick pan, saute with onion puree, when it turns colour add ginger garlic paste and saute well.
Blanch the tomatoes, remove skin, crush or puree depending on your style.
When the onions are done, add the tomatoes, simmer for 5 mins. Add all the spice powders, salt mix everything well.
Then add the cooked dals, saute well. Finally add the paneer and simmer for 5 mins. Add water as required. Bring to boil and simmer till thick, which might take about 5 -7 mins.
When ready garnish with coriander leaves.
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