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%Chanar Dalna

Chanar Dalna


  • Author: Debjani
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Total Time: 1 hour 20 mins
  • Yield: 6 People

Description

Chanar Dalna is a popular Bengali side dish prepared with Fresh Chana and Potato with added Onion and Garlic.


Ingredients

For Making Chana:

  • Full Cream Milk: 1.5 Litre
  • Lemon Juice or Vinegar: 3 Tbsp. (I prefer to use Lemon Juice for curdling the milk)

For making Chanar Dalna:

  • Chana: Prepared from 1.5 liters of milk
  • Potato: 4
  • Tomato: 2
  • Ginger: 2”
  • Cumin Seed: 1/2 Tsp.
  • Bay Leave: 2
  • Dried Red Chilli: 2
  • Cumin Powder: 1/2 Tsp.
  • Turmeric Powder: 1/2 Tsp.
  • Red Chilli Powder: 1 Tsp.
  • Bengali Garam Masala Powder: 1/2 Tsp.
  • Sugar: 1 Tsp.
  • Salt: to taste
  • Refined Vegetable Oil: 3 Tbsp. for cooking + 100 ml(to fry Chana)
  • Ghee: 1/2 Tbsp.
  • Coconut Milk: 1 Cup (Optional)

Instructions

Making of Chana:

  1. [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/11/How-to-make-Chana-300x240.jpg"]How to make Paneer[/url]
  2. Start boiling entire milk in a deep vessel till bubble comes from the milk and then reduce the flame.
  3. Start adding Lemon Juice or Vinegar to the milk and stir with a ladle to mix the souring agent properly to curdle the milk.
  4. The Milk will start curdling within a ½ minute or so and the water will also start separating from the Curdled milk.
  5. Switch the flame off and cover the vessel with a lid and wait for 5 minutes.
  6. Take a Strainer and discard entire water from the curdled milk and then take the Curdled milk in a fresh Muslin cloth and then tie a knot to close the cloth containing Curdled Milk or Chana from every side.
  7. Now Place it in flat place preferably within the sink and put a weight on the cloth to press the Chana to discard water from it for around 30 minutes.
  8. Now remove the Wight and open the cloth and then take the Chana out from the cloth.
  9. Cut Chana into small Squares for making Chanar Dalna.

Making of Chanar Dalna:

  1. [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/11/Making-of-Chanar-Dalna-300x217.jpg"]Making of Chanar Dalna[/url]
  2. Cut Potatoes into medium sized Cubes and chop tomatoes roughly.
  3. Make a paste of Ginger and add Cumin powder to that paste and mix properly.
  4. Mix both Turmeric Powder and Red Chilli Powder with a little water to make a paste.
  5. Now Take Oil in a Pan and heat the oil properly and then start frying Potato cubes till those turn Golden Brown and keep those aside after frying.
  6. Now fry Chana Cubes from all the sides in the same oil. The Cubes of Chana should turn Bright Brown after frying. Strain Fried Chana from the Oil
  7. Temper remaining Oil with Bay leaves, Dried Red Chilli and Cumin Seed and cook for ½ minutes and then add chopped Tomatoes in the tempering and cook for around 2-3 minutes in low flame till the raw smell of Tomatoes emits completely.
  8. Now add Ginger-Cumin Powder Paste and Turmeric-Red Chilli Powder Paste to the Pan and mix properly with a ladle and cook for around 2 minutes.
  9. Add Sugar and Salt to the Mixture and add 2 Tbsp. of Water as well and cook till oil separates from the mixture.
  10. Now add 3 Cup of Water and coconut milk (optional) and also the fried Potatoes and Fried Chana to the Mixture and mix properly.
  11. Cook in Medium flame for 10 minutes while covering the pan with a Lid.
  12. Add Bengali Garam Masala Powder and Ghee to the Gravy and mix properly.
  13. Switch the flame off and give the Curry a rest of 5-7 minutes before serving.
  14. Chanar Dalna can be served with either Rice or any Flatbread including Roti, Luchi, Poori, Kachori or Radhaballabhi.
  • Category: Side Dish
  • Cuisine: Bengali

Nutrition

  • Serving Size: 150g
  • Calories: 412
  • Sugar: 15.2g
  • Sodium: 577mg
  • Fat: 24.1g
  • Saturated Fat: 11.6g
  • Carbohydrates: 38.5g
  • Fiber: 4.2g
  • Protein: 12.1g
  • Cholesterol: 3mg
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