Ingredients:
1 cup Bengal gram (Chana dal), rinsed and soaked for 1-2 hours
100 gm paneer, diced
2-3 tablespoons mustard oil or vegetable oil
1 teaspoon cumin seeds
1 bay leaf
2-3 dried red chilies
1/2 teaspoon turmeric powder
1 teaspoon ginger paste
1 teaspoon green chili paste (optional, adjust to taste)
1/2 teaspoon sugar
Salt to taste
2 tablespoons raisins (optional)
2 tablespoons cashews (optional)
Instructions:
Drain the soaked chana dal and rinse it again. In a pressure cooker or a deep pot, add the dal, diced potato, turmeric powder, and enough water to cover the dal by about an inch. Cook until the dal and potato are tender. If using a pressure cooker, cook for about 3-4 whistles on medium heat.
Heat mustard oil (or vegetable oil) in a pan. Add cumin seeds, dried red chilies, and bay leaf. Saute until the spices become aromatic.
Add ginger paste and green chili paste. Stir-fry for a minute until the raw smell of the ginger disappears.
Add the cooked dal and potato mixture to the pan. Mix well with the spices.
Add salt, sugar, paneer cube, raisins, and cashews. Stir everything together gently.
Cook the dal mixture on low heat for about 10-15 minutes, stirring occasionally. This helps the flavors to blend well and allows the dal to absorb the spices.
Check the consistency of the dal. If it's too thick, add a little water to reach your desired consistency. Adjust salt and sugar if needed.
Once the dal reaches the desired consistency and the flavors are well combined, turn off the heat.
Garnish with fresh coriander leaves before serving.
Your Bengali Cholar Dal is ready to be served! It pairs wonderfully with steamed rice, roti, or paratha. Enjoy!
#chanadalcurry #paneerdal #nooniongarlic #nomyumm
21 апр 2024
