Chanar Dalna
Chanar Dalna is a classic Bengali recipe that you prepare using freshly prepared non-aged cheese at home. The key spice you will use here is Bengali five spices and a few other ground spices. We cook this dish in mustard oil for the subtle, pungent aroma.
Ingredients
- ½ lb fresh chenna/chana
- 1 (6 oz) Red onion
- 1 (8 oz) Potato
- 1 (6 oz) Tomato
- 2 tablespoon All purpose flour
- 2 Green chili
- ¼ cup Mustard oil
- 1 teaspoon Sugar
- 1.5 teaspoon Salt (As per taste)
- Finely chopped cilantro leaves for garnish (optional)
Spices
- 1 tablespoon Panch phoron/Bengali five spice
- 2 small Bay leaves
- 1 tablespoon Cumin powder
- 1 tablespoon Coriander powder
- ½ tablespoon Chili powder
- ½ tablespoon Turmeric powder
Instructions
- Peel the potato and slice into bite size cubes. Thinly slice the onion and chop the tomato into bite size cubes.
- In a bowl, add the fresh chenna along with salt to taste, flour, ½ tablespoon cumin powder, ½ tablespoon coriander powder, ¼ tablespoon chili powder and ¼ tablespoon turmeric powder. Mix it around to form a smooth dough.
- Divide the chana/chenna mixture into small dumplings and shape it into tiny balls or flat discs.
- In a heavy bottom pan, pour the oil and once the oil heats up, carefully place the dumplings and let it fry for 1 minute, then flip and fry for 1 more. Take it off the pan once done.
- To the same pan, drop the potato cubes and sprinkle a tiny pinch of turmeric and salt. Stir it around and fry the potatoes for 2 minutes. Take it off once done.
- If there is excess oil, remove it from the pan and leave 2 tablespoons oil.
- Scatter the panch phoron and bay leaves to the hot pan and let it splatter for few seconds.
- Scatter the oil and stir it around. Season with salt and let it soften down a little. Cook for 1 minute.
- Add the tomato and stir it around. Then in a bowl add the remaining ground spices from the ingredient list and pour a little water to make a spice paste. Add the spice paste to the pan, stir and let it cook for 3 minutes.
- Pour 2 cups water and bring it to boil, drop the whole green chili and then cover the pan. Let it simmer for 5 minutes.
- Carefully layer the fried chenna/chana and, without covering the pan, let it simmer for 5 minutes. Check for salt and add more if needed.
- Garnish with fresh cilantro leaves. It's optional and enjoy the Chanar Dalna warm with rice.
Video
Notes
Make this dish using fresh chenna/chana. If you grate store bought chenna/chana to make this dish, the dumplings will not turn out soft.
When you fry the chana boda/dumplings/kofta make sure the oil is hot. If you drop these cheese dumplings in cold oil, it will get stuck at the bottom of the pan.
The chana boda/dumplings/kofta are very fragile and soft. So when you add it to the gravy, mix it around gently using a spoon.
Nutrition
Calories: 160kcalCarbohydrates: 8gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 967mgPotassium: 92mgFiber: 2gSugar: 2gVitamin A: 321IUVitamin C: 3mgCalcium: 30mgIron: 2mg