Ayurvedic Cooking

Ayurvedic touch to Modern and Traditional Vegetarian recipes [Yummy & Easy Recipes without Onion, Garlic, Soy, Mushroom and Nightshades(Tomato/Potato/Bell Pepper/Eggplant)]

Paneer Dhal | Side-dish for Roti/Paratha/ Rice

Paneer Dhal

Paneer Dhal

Serves: 2

Ingredients: (Visit English-Tamil-Hindi translation/ஆங்கிலம்-தமிழ் மொழி பெயர்பு)

  • Red Lentils – 3/4 cup
  • Paneer Cubes – around 15
  • Finely chopped cilantro – 2 tbsp
  • Asafoetida – a pinch
  • Ghee – 1 tsp
  • Salt – to taste

For Masala Paste:

  • Sweet Tamarind Juice – 1/4 cup (Thick Juice extracted from a 3″pc sweet tamarind)
  • Cumin powder – 1/2 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • All-Spice Powder – a pinch
  • Crushed Kasoori Methi – 1/2 tsp

For Seasoning:

  • Cinnamon Stick – 1″ pc
  • Clove – 2
  • Bay Leaf – 1
  • Green Cardamom – 1
  • Fennel seeds – 1/2 tsp
  • Kalonji – 1/4 tsp
  • Fenugreek seeds – 1/4 tsp
  • Thai Green Chilli – 1
  • Ajwain – a pinch

Get Started:

  • Soak red lentils for atleast 4 hrs and boil it with a pinch of ajwain until mushy.

    Paneer Dhal

    Paneer Dhal

  • Heat ghee in a pan and add the seasoning ingredients and fry it in low flame for few seconds.
  • Add the masala paste and saute in medium flame till the raw smell goes off.
  • Then add boiled and mashed lentils, salt, enough water and let it cook in medium flame till it comes to a boil.
  • Add panner cubes and let it cook covered in low flame for 2 mins.
  • Remove from flame and add finely chopped cilantro.

Healthy and tasty Paneer Dhal is ready!

Enjoy it as a side-dish for Roti, Paratha or Jeera rice.


  • Soaking lentils before boiling will aid better digestion.
  • Red Lentil is tridoshic (For Vata in moderation).
  • Panner pacifies Vata and Pitta but aggravates Kapha.

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