Peshawari Chana

Ingredients:-
Kabuli chana 200 gms.
Chopped onion 1 ½ cup
Garlic paste 1 tbsp.
Ginger paste 1 tbsp.
Bay leaf 1 no.
Chopped tomato ¾ cup
Red chili powder 1 tbsp.
Coriander powder 2 tbsps.
Oil 3 tbsps.
Green chili 2 no.
Cumin powder 1 tsp.
Garam Masala powder 2 tsps.
Anardana powder 2 tsps.
Salt To taste

Method:
1. Soak Kabuli chana in 5 cups of water overnight.
2. In a pressure cooker or a thick bottomed pan, take 6 cups of water and add the chana. Add salt. Tie tea leaves in a piece of muslin cloth and keep this in the chana. Boil chana until soft and dark in color. Strain and keep aside.
3. Heat oil in a Kadhai. Add bay leaf and chopped onion. Cook until onions are golden brown in color.
4. Add Ginger Paste, Garlic Paste, and green chili cut into quarters length wise. Cook for 1 minute and then add chopped tomatoes, red chili powder, coriander powder and cumin powder. Cook for 10 minutes.
5. Add boiled chana, anardana (pomegranate seeds) powder, and 1 cup of water. Cook on a medium flame for 8-10 minutes.
6. Add Garam Masala Powder and salt. Mix well and serve hot.

Chholar Dal (Bengali Style)

Ingredients:

Bengal Gram 1 cup.

Cooking Oil or Ghee 2 tbsp.
Seasoning - 2 types.
a) Panch Phoron 1 tsp.
Red Chili Powder 1 tsp.
or
b) Cinnamon ( Pounded lightly ) ½ "
Cardamoms 2 nos.
Cloves 2 nos.
Bay leaf 1 no.
Sugar (optional) As required
Cumin powder ( finely ground roasted) 1 tsp.
Jeera Powder (roasted optional) As required
Turmeric Powder 1 tsp.
Salt To taste

Method:
1. Boil Bengal gram dal with salt, turmeric powder, and 5 cups water.
2. When dal is cooked, but not dissolved, remove from fire.
3. Heat ghee or oil and (a) fry panch phoron till it sputters,add red chilies, and fry till it becomes dark red OR
(b) fry red chilies, add pounded spices and bay leaf and fry little.
4. Pour fried seasoning into hot dal and mix thoroughly.
5. Add sugar (optional), and sprinkle roasted jeera powder (optional).
6. Stir and serve.

Dal Fry

Ingredients

Moong dal ¾ cup
Masoor dal ¼ cup
Onion 1 nos.
Ginger garlic paste 1 tbsp.
Tomato 2 nos.
Cumin seeds ½ tsp.
Haldi ½ tsp.
Red chili powder ½ tsp.
Garam Masala powder ½ tsp.
Green coriander leaves
Pure ghee 3 tbsp.
Salt To taste

Method:
1. Chop onion and tomatoes finely.
2. Wash both the dals together and pressure cook for three minutes with three and half cup water and a little haldi.
3. In a pan, heat Ghee, add jeera, when jeera changes colour add chopped onion. Cook till light golden brown. Add red chili powder and ginger garlic paste. Sauté well.
4. Add tomatoes and reduce heat. Cover and cook till done.
5. Add the boiled dals and salt, bring to required consistency and add green dhania leaves and garam masala powder. The dal is done.
6. Before serving, heat little ghee, put Garam Masala Powder and pour over the dal.

Moong Dal (Bengali Style)

Ingredients:

Mung dal - 200 gm
Small whole pearl onions-10
Green chilies - 4
Milk - 1/2 cup
Sugar - 1 tsp
Salt to taste.
Ghee - 1 tbsp
Bay leaves - 4
Whole cumin seeds - 1/2 tsp

Method:
a. Fry the dry mung dal in a pan over medium heat until it becomes brown.
b. Wash and put mung dal to boil.
c. Simmer until dal is cooked.
d. In a separate pan, heat ghee and fry the bay leaves, onions and cumin seeds for a few minutes.
e. Pour the dal and simmer for 5 minutes.
f. Add 1/2 cup of milk and sugar.

Luchi (Bengali Style - Maida Puri)

Ingredients:

Wheat Flour - 500gm
Refined oil or Ghee - 2 tbsp
Salt according to taste
Warm water to knead the flour
Oil to fry

Method:
a. Knead 500gms of flour, 2 tablespoon of oil & salt according to taste with warm water.
b. Make small doughs.
c. Flatten them into round circular form.
d. Fry them one by one. Serve hot with other side dish.