Bengali Chhanar Dalna, A Spicy Lentil Currry
Bengali Chhanar Dalna, A Spicy Lentil Currry
By Vidushi Singh
Bengali vegetarian food is quite delicious and includes this Chhanar Dalna. This is a fantastic curry with a complex flavour cooked with fresh paneer and potatoes.
Ingredients:
For Frying Paneer And Potatoes 3 tablespoons mustard oil 1 large potato – chopped in small cubes 200 grams Paneer – chopped in cubes For Masala Paste 2 teaspoons roughly chopped ginger 1 teaspoon chopped green chili ¼ teaspoon turmeric powder ½ teaspoon kashmiri red chilli powder 1 teaspoon cumin powder 1 tablespoon Coriander Powder 3 to 4 tablespoons water for grinding
Ingredients:
For Bengali Garam Masala 2 inch cinnamon 4 cloves 2 green cardamoms For Chanar Dalna Gravy 1 bay leaf) ½ teaspoon cumin seeds ¾ cup finely chopped tomatoes Salt as required ⅓ cup green peas ¾ to 1 cup water or add as required ½ to 1 teaspoon sugar 1 to 2 teaspoons ghee
Step 1
Grind together 2 green cardamom, 2 inches of cinnamon, and 4 cloves in a grinder and then add chopped green chillies and ginger.
Step 2
Add 1 tsp cumin powder, 1 tsp red chilli powder, 1 tsp turmeric powder, ¼ tsp coriander powder and a few spoons of water to make a thick paste.
Step 3
Heat the mustard oil, fry the diced potato until golden brown and then transfer to a bowl. Fry the paneer and then soak it in lukewarm water.
Step 4
In a clean pan add oil and add the tej patta and ½ tsp cumin seeds, and saute till they splutter. Then stir in the powdered ginger, green chilli, and spices.
Step 5
After 30 seconds add ¾ cup of diced tomatoes and saute on medium heat until they soften and the oil starts to separate.
Step 6
Add ⅓ cup green peas, and salt to taste and then saute, adding water as needed to prevent it from burning.
Step 7
When the peas are soft, add the fried potatoes, then add sugar (if desired) and simmer with a lid on.
Step 8
Add the Bengali garam masala, remove from the heat, add 1-2 tsp ghee and then stir in the soaked paneer. Serve hot with luchis or pooris.
