Cholar Dal Paneer (Chana Dal with Paneer)

Ingredients:

1/2 cup chana dal

1/2 cup water

1oo gms paneer

1 medium sized onion, finely grated

1 tomato, finely grated

3 cloves of garlic, finely grated

1" ginger, finely grated

1 green cardamom (elaichi)

1" cinnamon (dalchini)

2 cloves (laung)

1/2 tsp coriander Powder

1/2 tsp jeera powder

1/2 tsp Kashmiri red chilli powder

3/4 tsp haldi powder

2 1/2 tsp oil

1/2 tsp sugar

salt to taste

for garnish

pinch of cardamom powder

pinch of cinnamon powder

Method:

• Wash chana dal and soak it in water, keep aside.
• In a pressure cooker, add chana dal, water, haldi and salt, cover with the lid and light the flame to high. Take one whistle on high flame and three on medium whistle. Turn the gas off and let the pressure drop by itself.
• Cut paneer into cubes.
• Heat a kadai add 1 1/2 tsp of oil add the paneer pieces and shallow fry the paneer pieces till light golden in colour. Transfer on a tissue paper.
• Heat 1 tsp of oil in a kadai, add elaichi, dalchini and laung, when they crackle add onion, ginger and garlic. Let the onion cook till it changes colour.
• Add grated tomato and stir well. Let the tomato cook well. Add jeera powder, coriander powder, salt, kashmiri red chilli powder and mix well.
• Once the masala is cooked add sugar and the cooked dal. Mix gently.
• Add the paneer pieces and garnish with cinnamon powder and cardamom powder.

Tips:

• You can use ghee in this recipe instead of oil, it gives a very distinct and good flavour.
• Paneer pieces can be deep fried.
• Raw paneer pieces can be added, but I prefer to fry the paneer.
• Once the paneer is fried , it can be drained on a tissue paper. Paneer pieces can also be soaked in water (or salt water), it helps keep the paneer soft.
• The chana dal for this recipe should not lose its shape. It should hold its shape hence do not overcook.
• If you soak the dal the cooking time of the dal would be reduced.
• Instead of grated onion you can grind the onion in the mixie. The same applies to tomato, ginger and garlic.
• Ready-made ginger garlic paste can be used instead of fresh ginger and garlic, however, I feel fresh paste give better taste...its healthy too!
• The consistency of this dal is quite thick, it does not have a very thin consistency.
• The recipe given above gives two servings! its a treat for those who love paneer.
• This recipe taste good with any type of roti...you can also have it with rice!!!