- Servings: 4-5
- Soaking time: 2 hours.
- Preparation time: 4 minutes.
- Frying time: 11 minutes.
- Cooking time: 12 minutes.
- Tadaka (seasoning): 2 minute
- Total time: 29 minutes.
The most awaited day of the week arrived, as always we had planned to have get-together with my extended family on lunch. I was sipping my morning tea and turned over the pages of magazine I read somewhere that the latest version of oxford dictionary included the two Indian words chana and chana dal. At that very moment I planned to prepare the recipe of ‘Chana dal with paneer’.
It is very interesting recipe; you can make easily in no time, above all it is the power house of protein.
- Chana dal: 200gm
- Paneer: 250-300 gm.
- Turmeric powder: ½ teaspoon
- Cumin: half teaspoon
- Cinnamon: 2” stick
- Black cardamom: 2 no.
- Green cardamom: 1 no.
- Clove: 3-4 no.
- Black pepper: 10-12 no.
- Dry red chilli: 2- 3 no.
- Bay leaf: 2 no.
- Ginger: 2 inch piece
- Garam masala powder: half teaspoon
- Garlic: 2-3 cloves
- Salt: 2 teaspoon (as per taste).
- Onion: 1 no. (Small)
- Tomato: 2-3 no. (Small)
- Ghee: 3 tablespoon
- Water: 500 ml
- Ghee: 1 tablespoon
- Cumin: ½ teaspoon
- Chilli powder: 1 teaspoon
- Soak dal for 2 hours, keep aside.
- Finely chop onion, tomato, ginger and garlic, keep aside.
- Cut paneer into cubes and fry, keep aside.
- Put ghee in pressure cooker; add chilli, whole Garam masala and bay leaf fry for few seconds, add chopped ginger, garlic and onion, fry till light brown in colour (3-4 minutes).
- Add chopped tomatoes; keep frying for couple of minutes or until ghee separates from side, add soaked dal, turmeric powder and salt.
- Fry for about 3-4 minutes, pour water; close the lid, place cooker on maximum heat, bring to full cooking pressure, reduce to low flame and cook for 7-8 minutes. Put off the flame.
- Allow cooker to cool and open; add fried paneer and cup of water (if required) put on the flame, when dal is just boiling, put off the flame.
- Add Garam masala powder, transfer into serving bowl; add tadaka (seasoning) before serving.
- Take fry pan, put ghee; add cumin, when it crackle put off the flame.
- Add chilli powder and pour over the dal, and cover the lid.
- Serve with any meal…
Chana dal with Paneer (Split Bengal gram with fresh cheese) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.