Time 1h Yield About 4 servings Number Of Ingredients 10 Steps:
Combine the chana dal, turmeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes. At that point, the mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until the dal is tender, about 20 minutes; turn off the heat. Remove the bay leaf. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy. To make the tadka, put the oil in a small saucepan over medium-high heat. When the oil is hot, add the cloves; let sizzle for about 30 seconds until fragrant. Add the garlic and cook, stirring constantly, until medium brown. Stir in the chili flakes if you’re using them, and turn off the heat. Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.
Time 2h45m Yield 6 serving(s) Number Of Ingredients 17 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.
