Ingredients for Fried Chana Dal With Panir
- Channa Dal
- Panir
- 1 large onion, grated
- 2 medium tomatoes, chopped
- Cinnamon Sticks
- Black Cardamom Pods
- Cloves
- Bay Leaves
- Red Chile
- Turmeric Powder
- Chili Powder
- Coriander
- Fresh Ginger
- Garlic
- 2 tablespoons oil
- Salt
- 1 2/3 cups water
- 1 lime, for juicing
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How to Make Fried Chana Dal With Panir
- Wash 1 cup chana dal and soak in water for at least 2 hours.
- Finely grate 1 large onion.
- Chop 1/2 cup fresh coriander leaves.
- Prepare a paste of 1-inch ginger and 4 cloves garlic.
- Chop 2 medium tomatoes.
- Cut 200g paneer into 1-inch cubes and lightly fry until golden brown. Set aside.
- Heat 2 tablespoons oil in a pressure cooker.
- Fry the grated onion until light brown (about 5 minutes).
- Add the ginger-garlic paste, 1 cinnamon stick, 3 green cardamoms, 2 cloves, 2 bay leaves, and 1-2 red chilies (adjust to your spice preference). Sauté for 1 minute.
- Add the chopped tomatoes and fry until softened (about 3 minutes).
- Add the soaked chana dal, 1 teaspoon salt, 1/2 teaspoon red chili powder, and 1/4 teaspoon turmeric powder. Fry for 7 minutes, stirring occasionally.
- Pour 1 2/3 cups of water into the cooker. Close the lid and bring to high pressure.
- Once the cooker reaches high pressure, reduce heat to medium and cook for 5 minutes.
- Allow the pressure to release naturally. Once cooled, carefully open the cooker.
- Gently stir in the fried paneer cubes.
- Simmer for 2 minutes, allowing the flavors to meld.
- Garnish with fresh coriander and a squeeze of lime juice.
- Serve hot with rice or roti.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
25g
Fat
14g
Carbs
9g
