Fried Chana Dal With Panir Recipes

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

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.

FRIED CHANA DAL WITH PANIR

Steps:

• Wash chana dal and soak for 2 hours.
• Grate onions.
• Chop corriander.
• Make ginger-garlic paste.
• Chop tomatoes.
• Cut paneer into cubes and fry.
• Heat oil in a cooker.
• Fry onions till light brown.
• Add ginger-garlic paste, cinnamon, cardamoms, cloves, bay leaves and red chilli.
• Add tomatoes and fry.
• Add chana dal, salt, chilli and turmeric powder.
• Fry for 7 minutes.
• Pour 1 2/3 cup water and close the cooker lid.
• Place cooker on full heat & bring to full cooking pressure.
• Reduce to medium heat & cook for 5 minutes.
• Allow cooker to cool gradually.
• Once cooled, open it.
• Add lightly fried cubes of paneer to the dal.
• Simmer for 2 minutes.
• Garnish with fresh corriander and lime.
• Serve.