Urad Dal & Lentil Paneer

This homemade lentil paneer is protein-rich, budget-friendly, and easy to use in everyday meals.
Store it in an airtight container in the fridge for up to 4–5 days.
For longer storage, cut into cubes and freeze for up to 2 months.
Thaw in the fridge and lightly pan roast or add directly to curries before serving.
It works well in wraps, sandwiches, curries, salads, or snack plates throughout the week.

Ingredients

• 1 cup soaked urad dal or mixed lentils
• 2–3 tbsp lemon juice or vinegar
• Salt to taste
• Water as needed
• Coriander

Method

1. Soak urad dal or mixed lentils for 6–8 hours.
2. Drain and blend with fresh water into a smooth thick batter.
3. Pour into a pan and cook on low-medium heat while stirring continuously.
4. Add Salt, Pepper and some coriander.
5. Once the mixture thickens and starts leaving the sides, add lemon juice or vinegar.
6. Continue cooking until it becomes thick and dough-like .
7. Transfer to a lined container or plate.
8. Press and smooth the top evenly.
9. Cool completely and refrigerate for a few hours before cutting into cubes.

This protein-rich lentil paneer works well in curries, wraps, sandwiches, salads, or snack boxes.