Bhuni Chana Dal With Paneer Fried Bengal Gram With Cottage Cheese Recipes

CHANA DAL, NEW DELHI-STYLE

Chana Dal, New Delhi-Style image

Julie Sahni, an Indian cooking teacher, cookbook author and chef, says that in much of Indian cooking, the less you fuss with beans, the better they cook. This recipe, for spiced split chickpeas, calls for a mathani, a sort of hand blender, but if you don't have one and don't want to buy one, a potato masher will do the trick.

Provided by Mark Bittman

Categories dinner, weekday, main course

Time 1h

Yield About 4 servings

Number Of Ingredients 10

Ingredients

1 cup split chickpeas (chana dal)
1 1/2 teaspoons turmeric
1/2 teaspoon ground cardamom
1 bay leaf, preferably Indian
1 teaspoon salt
2 tablespoons sunflower orsafflower oil
6 whole cloves
4 large garlic cloves, thinly sliced
1 teaspoon crushed-red-chile flakes (optional)
3 tablespoons freshly chopped cilantro

Steps:

Combine the chana dal, turmeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes. At that point, the mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until the dal is tender, about 20 minutes; turn off the heat. Remove the bay leaf. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
To make the tadka, put the oil in a small saucepan over medium-high heat. When the oil is hot, add the cloves; let sizzle for about 30 seconds until fragrant. Add the garlic and cook, stirring constantly, until medium brown. Stir in the chili flakes if you're using them, and turn off the heat.
Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 10 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 5 grams, TransFat 0 grams

BHUNI CHANA DAL WITH PANEER (FRIED BENGAL GRAM WITH COTTAGE CHEESE)

Bhuni Chana Dal With Paneer (Fried Bengal Gram With Cottage Cheese) image

This wonderful dish is loved by children who make it a big fuss to have vegetable and dal(lentil) separately. Combining the 2 in 1 and serving this to them with rice, brings a smile to their face and yours too!

Provided by Charishma_Ramchanda

Categories Lunch/Snacks

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

225 g panir, cut into cubes 2.5 cm
5 g ginger
4 cloves garlic
5 tablespoons oil
2 cloves
1 whole dry kashmiri chile
1 bay leaf
1 cinnamon stick
1 brown cardamom pod
2 medium onions, grated
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
2 medium tomatoes, chopped
2 cups water
1 cup bengal gram dal, soaked in water for 2 hours
salt
1 tablespoon coriander leaves, chopped

Steps:

Grind ginger and garlic to a paste.
Hat oil in a pan.
Lightly brown the paneer pieces.
Remove them, drain excess oil by wiping them on a clean tissue paper and keep aside.
Heat 1 tbsp oil in a heavy bottom pan.
Add the whole chilli, cloves, bay leaf, cinnamon and cardamom.
Stir for a few seconds.
Add onions and fry till golden brown.
Add the ginger garlic paste.
Stir for a few seconds.
Add turmeric and chilli powder, tomatoes and 1/4 cup water.
Cook till the tomatoes are pulpy and the oil shows separately, stirring occasionally.
Add the Bengal gram and salt.
Stir for 3 minutes.
Add the remaining water and stir.
Bring the mixture to a boil.
Lower heat, close the pan with a lid and then cook on slow flame till the dal is done.
Add the paneer cubes and simmer for 2 minutes, stirring occasionally.
Garnish with corriander leaves and serve hot.

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