I know this combination sounds weird but hear me out…
The cream cheese gives these paneer vibes and adds a creaminess to the strong flavours of the Dahl, whilst the beetroot gives it an earthiness that just makes it such a great comfort dish.
Dahl with Cream Cheese
Course: DinnerCuisine: IndianDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
1
hour15
minutesCalories
414
kcal
Cook Mode
Keep the screen of your device on
Ingredients
Olive oil
1 1 Onion, diced
2 TBS 2 Curry powder
2 tsp 2 Minced garlic
1 1 Cinnamon stick
300 grams 300 Dried yellow split peas
100 grams 100 Dried red lentils
1 litre 1 vegetable stock
60 grams 60 coconut yoghurt
100 grams 100 Cherry tomatoes, sliced
1 1 Green chilli, sliced (optional)
4 TBS 4 Beetroot Cream Cheese (or use a standard one if you can’t find this flavour)
Directions
- Heat the oil in a deep saucepan and cook the onion until softened. Add the curry powder, garlic & cinnamon stick and cook, stirring for 30 seconds until aromatic.
- Add in the split peas, lentils & stock. Cook covered for 1 hour on a low-medium heat or until the lentils are soft. Add more water if it becomes too thick.
- At the end of the cook add the coconut yoghurt and season to taste. Serve, topping with the cream cheese, tomatoes & chilli.
