Masoor Dal & Paneer Chilla

Method

1. 1Rinse the lentils thoroughly, then soak them in cold water for at least 2 hours. Overnight soaking is also fine. Drain well.
2. 2Put the drained lentils in a blender with the ginger, garlic, cumin, turmeric, chilli, a pinch of salt and about 70ml water. Blend until smooth. Add a little extra water if needed; the batter should be slightly thicker than double cream.
3. 3For the filling, combine the crumbled paneer, spinach, chopped onion, garam masala, ground coriander, fresh coriander and half the lemon juice.
4. 4Heat a large non-stick frying pan over medium heat and brush lightly with half the oil. Pour in half the batter and spread immediately into a roughly 20cm pancake. Cook for 2-3 minutes until the surface is beginning to set.
5. 5Flip and cook for about 90 seconds. Place half the paneer mixture on one side, fold the chilla over and cook for a further minute. Repeat with the remaining batter and filling.
6. 6Mix the yoghurt with the remaining lemon juice and a little black pepper. Serve the two chillas hot with the yoghurt alongside.