Fried Chana Dal with Panir
Savor the bold and comforting flavors of Fried Chana Dal with Panir, a delightful fusion of crispy split chickpeas and tender, spiced Indian cottage cheese. This vibrant dish combines pan-fried chana dal for a crunchy texture with golden cubes of panir infused with aromatic cumin, turmeric, and a hint of heat from green chilies. Enhanced by the richness of garlic and ginger, and finished with a fresh coriander garnish, this recipe is perfect as a hearty side dish or served with warm flatbreads for a satisfying vegetarian meal. Quick to prepare and packed with protein, this dish makes for an effortless yet deeply flavorful addition to any table.
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Recipe Information
Ingredients
- 1 cup Chana dal (split chickpeas)
- 200 grams Panir (Indian cottage cheese)
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 teaspoon Ginger (finely grated)
- 2 cloves Garlic (finely minced)
- 2 pieces Green chilies (sliced)
- 2 tablespoons Fresh coriander leaves (chopped)
- 2 cups Water
Instructions
Rinse the chana dal thoroughly and soak it in water for 30 minutes. Drain and set it aside.
In a medium-sized pot, add the soaked chana dal and 2 cups of water. Bring it to a boil, then reduce the heat and simmer for 10-12 minutes until the dal is cooked but still firm. Drain the excess water and set aside.
Cut the panir into bite-sized cubes and set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium heat. Add the cooked chana dal and fry for 5-6 minutes until crispy and lightly golden. Remove the dal from the pan and set it aside on a plate lined with paper towels.
In the same skillet, heat another tablespoon of oil. Add cumin seeds and let them sizzle for 30 seconds.
Add the grated ginger, minced garlic, and sliced green chilies. Sauté for 1-2 minutes until fragrant.
Sprinkle turmeric powder, red chili powder, and salt into the pan. Stir well to combine.
Add the panir cubes to the skillet and gently toss to coat them in the spices. Cook for 3-4 minutes, ensuring the panir remains soft and doesn’t crumble.
Return the fried chana dal to the skillet and mix gently to combine with the spiced panir.
Taste and adjust seasoning if needed. Garnish with chopped fresh coriander leaves before serving.
Serve the fried chana dal with panir warm as a side dish or with flatbreads for a complete meal.
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 2.9 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 533 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
