A Taste of Vegetarian Bliss Chhanar Dalna (pigeon pea lentils): Creamy Lentil Delight

 

Experience the rich flavors of Chhanar Dalna (pigeon pea lentils), a classic Bengali lentil curry. Packed with protein and health benefits, this vegetarian dish is a must-try! Discover Verdant's quick & easy recipe for a delightful culinary adventure. 

Origin

Chhanar Dalna (pigeon pea lentils) is a Bengali staple, believed to have originated in the 16th century during the Mughal era. The creamy texture of fresh paneer (cottage cheese) complements the earthy lentils, creating a soul-satisfying dish.

Occasions

This versatile dish can be enjoyed as a comforting weeknight meal or grace special occasions like Durga Puja or Poila Boishakh (Bengali New Year).

Habituate with Veg in Your Daily Diet

This recipe for Chhanar Dalna (pigeon pea lentils) is a delicious introduction to the world of vegetarian cuisine. Vegetarian meals are not only flavorful and satisfying, but they also offer a multitude of health benefits. Lentils are a rich source of plant-based protein and fiber, aiding digestion and promoting satiety. Paneer provides calcium and essential minerals, while the inclusion of spices like turmeric and cumin boasts anti-inflammatory properties.

Here are some reasons to consider incorporating more vegetarian meals into your diet: 

Benefits:

Rich source of nutrients: Vegetarian dishes are packed with essential vitamins, minerals, fiber, and antioxidants.

Promotes heart health: A plant-based diet can help lower cholesterol levels and reduce the risk of heart disease.

Weight management: Vegetarian meals are generally lower in calories and fat, aiding in weight management.

Environmentally friendly: Vegetarianism has a smaller environmental footprint compared to meat consumption. 

Ingredients (serves 4):

·         2 cups toor dal (pigeon pea lentils)

·         200 grams paneer, cubed

·         1 bay leaf

·         1 tsp cumin seeds

·         1 tsp coriander seeds

·         1 inch cinnamon stick

·         2 cloves

·         1 medium onion, finely chopped

·         2 tomatoes, finely chopped

·         1 tsp ginger-garlic paste

·         1 tsp turmeric powder

·         1 tsp red chili powder (adjust to preference)

·         1 tsp coriander powder

·         Salt to taste

·         2 tbsp. vegetable oil

·         Chopped fresh coriander leaves for garnish (optional)

Processing in Details

1.     Wash and soak the lentils for at least 30 minutes.

2.     In a pressure cooker, add the lentils, bay leaf, and enough water to cover them by 2 inches. Pressure cook for 4-5 whistles or until the lentils are soft.

3.     While the lentils cook, prepare the tadka. Heat oil in a pan. Add cumin and coriander seeds, followed by the cinnamon stick and cloves. Once fragrant, add the chopped onion and cook until translucent.

4.     Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Sauté for a minute.

5.     Add chopped tomatoes and cook until they soften and release their juices.

6.     Once the lentils are cooked, mash them slightly using a potato masher. Add the tadka mixture and stir well.

7.     Gently fold in the cubed paneer. Season with salt and simmer for 5 minutes, allowing the flavors to meld.

8.     Garnish with chopped coriander leaves (optional) and serve hot with rice or roti.

 

We invite you to explore the vibrant world of vegetarian cooking. Start with this Chhanar Dalna recipe and discover a treasure trove of delicious and healthy vegetarian dishes!