Lahori Chana Dal

One of my friend's who has her origins from Lahore (Pakistan) gave me this recipe. There is something very nice about the tangy taste you get in this kind of preparation. The chana dal doesn't get gooey, retains its texture and taste. When you are looking for a dal dish, that is not rich (dal makhni, ma-ki-dal etc.) and yet tastes different, go for this variation. I won't promise a whole new taste that you would have never imagined, but give it a try, its refreshing . Awesome with Paratha (flaky Indian bread) on one of those days when you want to eat simple but delicious comfort food. 

You need:

(Serves 2)

Chana Dal/ Bengal Gram – ½ Cup (soaked in water for 30 min)

Coriander powder – ¾ tsp

Turmeric powder – 1/3 tsp

Red chili powder – ½ tsp

Yellow onion – ½ medium size (I have never made with red ones since I was told to make with yellow)

Garlic – 2-3 cloves

Ginger – ½ inch

Tomato – 1 (medium to large)

Cumin seeds – ½ tsp 

Green chilies – 2-3

Salt 

Fresh coriander leaves/ Cilantro – Handful

Lemon juice – ½ Tbsp (adjust to your taste)

1. In a pressure cooker add chana dal, 1 cup of water and ½ tsp salt. On high flame, cook till 3 whistles. Let the pressure ease on its own. You want dal that is cooked but not too soft and gooey. (this works for my pressure cooker, you may want to check for yours) 
2. In a blender make fine paste of onion, ginger, garlic, tomato and 1 green chili. Add ¼ cup of water if required.
3. In a heavy bottom pan, without adding any oil cook this paste. 
4. Once the water content reduces to half add turmeric, coriander powder, red chili powder and salt to taste. Cook till all the water evaporates and the masala starts sticking to the base slightly. 
5. Now add oil and cook well. The oil should start separating from the masala. Usually takes 3-4 min on medium high heat.
6. Tip in chana dal and cumin seeds. Let it cook for 2-3 min. 
7. Now add the remaining 2 green chilies and lemon juice. Cook for a min or two.
8. In a separate pan, in minimum oil fry ginger juliennes. Add to the dal. Remove from heat.
9. Garnish with fresh cilantro and serve with hot parathas.

Karahi Chargha Chicken

Traditional Pakistani chargha requires chicken to be deep fried. However this recipe is made with big pieces of chicken with bones cooked in a pan/ karahi. 

While the chicken prepared in the traditional way, tasted awesome by itself, I felt adding some crunch from onions would not only add to the texture, but also balance the tangy taste with some sweetness of the onions. So gave it my own twist in the end by adding onion rings. 

Another prominent flavor in this dish comes from the thick grated ginger, sliced chilies and fresh coriander/ cilantro added to the chicken just when ready to serve. As you bite into it, all the different flavors unfold. The end result is thick  masala coated chicken that goes well with paratha and should be served with yogurt-mint raita. (dahi pudina raita). This combo is believed to be inseparable!

You need (Serves 2) :

Chicken – 300 grams 

Chili powder – ½ tsp

Coriander powder – ½ tsp

Turmeric powder – ¼ tsp

Cumin seeds – ¼ tsp

Chargha Masala – 1/2 tsp (grind 1 black cardamom, 1 ½ inch cinnamon, 10 cloves,1 ¼ tsp black pepper)

Dry red chili- whole – 2-3 nos.

Garlic – 4-5 cloves

Ginger – 1 inch (grated thick or fine juliennes)

Fresh red chili/ Birds eye chili – 3-4 (slit)

Fresh coriander leaves – 2-3 Tbsp

Yogurt – 1/2 Cup

Onion - 1 medium size (cut into rings and separated)

Salt 

Oil

1. Blend garlic to a fine paste (use a little yogurt if the quantity is too less to blend, but don't use water).
2. Marinate the chicken with salt, garlic, yogurt, garam masala, cumin seeds, chili powder, turmeric powder and salt. Leave it for minimum 1 hr. 
3. Heat oil in a wide mouth pan and add whole red chilies. Once lightly fried, add the chicken. 
4. Fry the chicken till it turns brown. Now cover, reduce heat and let it cook.
5. When the chicken is almost done, add onion rings, cover for 2-3 min and cook. 
6. Once  the onion rings become translucent and soft (should still have some crunch), and the raw taste goes, add the grated ginger, slit red chilies and fresh coriander leaves. Give a stir.
7. Switch off the heat. Serve hot!!

*If you want to make the traditional karahi chergha, just skip the onion rings.