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Thursday, February 17, 2011

Kakharu Chana Dali Tarkari ( Pumpkin-Chana dal )




















Cooking Time Required: 20-25 mins
Cost of Preparation: 50-60 Rupees


Ingredients: Pumpkin ( 1 cup, cut into small cubes ), potato ( 1 cup, cut into small cubes ), chana dal ( 1 cup ), paneer ( 100 gm ), onion ( 1 no, medium sized ), cumin seeds ( 1/3 tsp ), coriander seeds ( 1/2 tsp ), cinnamon stick ( 1/4 inch ), bay leaf( 1 no. ), cardamon ( 1 no ), red chillis ( 3 nos ), salt , turmeric, oil ( 3 tsp ), pancha-phutana ( 1/3 tsp), ghee ( 1 tsp ), garam masala ( 1 pinch ).

Preparation: Grind one half of the onion along with all other spices except for the red chillis, bay leaf and turmeric. Cut the other half into small pieces.

Soak the chana dal for 5-6 hours before cooking.

Cooking: Fry the paneer pieces for 3-4 mins in a pan.

Boil water with salt and turmeric in a vessel. Add the fried paneer pieces to the boiling turmeric water. Boil for 5-6 mins.

Wash the chana dal and boil in a pressure cooker for 1-2 whistles.
Keep aside.

Heat the oil in a wok. Add the pancha-phutana, red chillis and bay leaf. Follow with the finely cut onion pieces.

Fry till the onions turn translucent. Add the masala paste along with a little salt and cook for 5-6 mins till the paste starts to leave the sides of the wok.

Add the potatoes and pumpkin pieces. Fry till it is half cooked. Add the chana dal and cook for a few mins.

Add the paneer pieces along with 1 cup of water. Cover with a lid.

Boil for 4-5 mins till the excess water is absorbed . Drizzle with 1 tsp ghee and a pinch of garam masala. Remove from the stove and keep coveed for 5 mins.

Serve hot with rotis.


Note - Skip the onions during the fasting days.

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