Chanar Dalna

Chanar Dalna is a Bengali version slightly sweet fried Indian cheese balls or square pieces curry along with diced potato simmered in a gravy called dalna which is basically made by tempering some whole  spices followed by a simple gravy made with ginger paste, tomato, cumin and coriander powder. The Chana balls or pieces are crispy on the outside and soft on the inside. The curry is mildly spiced and sweet with thin gravy. No onion and garlic are used in Dalna. Adding ghee and Bengali Garam Moshla at the end brings a  Satvik taste to this dish. It's is a very special dish during any Hindu ritual.

In Bengali households, Chana is always homemade and it is bit time consuming. But it's worth making this delicacy and very much appreciated! The combination of sweet flavor from Chana and the aromatic savory gravy in the dish is so delectable. I add a some chopped raisins and cashew to the Chana mixture for richer taste. It can be square or round shape of your choice. It's wonderful reddish color from blended tomato with red chili and turmeric makes this dish more appetizing. Serve with plain rice, Polau, Indian flat breads.

For the Chana~
1/2 gallon milk
2-3 tbsp lemon juice
1/8 tsp salt
1/8 chili powder
1/4 cup oat flour or all purpose flour
2 tbsp chopped cashew nuts
2 tbsp chopped raisins

For the Curry~
1 big potato, cut into small pieces
1/2 cup fresh or frozen peas
1 cup chopped tomatoes
1/2 cup fresh or frozen green peas
1 fresh red hot chili
1 bay leaf
2 small cinnamon sticks
3 green cardamom pods
1 clove
1 tbsp ginger paste
1/2 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp turmeric
1/2 tsp salt or to taste
1/3 tsp sugar or to taste
1/2 tsp ghee/clarified butter
3/4 cup oil 
2 cups hot water

Method~
Boil the milk in a heavy bottom pan and stir occasionally with a wooden spoon so the milk doesn't stick to the bottom. Pour the lemon juice over the boiling milk. Stir very gently with a spoon. Place cheese cloth on the strainer, drain and hang it for at least 2 hours.

Squeeze water as much as possible from the Chana. Mash the chana with tapioca flour, salt and red chili powder together till it becomes a smooth dough. Divide dough in half. Spread half Chana dough on an aluminium or plastic lined plate making a oblong shape. Sprinkle chopped cashews and raisins then cover with half Chana dough. Pat with greased hand to seal well. Refrigerate for 15 minutes then cut into square shapes.You can make round balls and insert some mixed cashew raisins.

For Gorom Moshla, hand grind cardamom, cinnamon stick and clove together. Keep aside. Blend tomatoes with fresh chili. Heat oil in a heavy bottomed pan on medium-high heat and fry Chana till golden brown. Do not  crowd the pan. Keep aside. Fry potato pieces in the same oil till 3/4 cooked. 

Keep 2 tbsp oil and remove excess oil from the pan. Reduce the heat. Temper the cumin seeds, bay leaf and one cinnamon stick. Immediately add the ginger paste and little gorom moshla. Saute for a few seconds. Add the blended tomato, potatoes and the rest of the spices except Gorom Moshla. Saute for 4-5 minutes. Pour hot water, peas and bring it to a boil. Simmer for 5 minutes. Once potatoes are tender and add the fried Chana pieces. Have a taste test and adjust sugar and salt balance. Sprinkle gorom moshla and ghee. Cook for 1 more minute. Turn off the heat and wait for 5 minutes. Serve with rice, Polao or Indian flat bread. 

Happy Cooking!