Greem Gram Dal, whole, 2 CupsTomatoes, 4 MediumCoriander Leaves, fresh, 2 HandfulsCayenne, 2 TeaspoonsSalt, To tasteSugar, 1 TeaspoonCoriander powder, 2 TeaspoonsCoconut, grated, 6 TablespoonsPaneer, cubed, 1-1/2 poundMilk for chenna, 1 GallonLemon juice for chenna, 1/2 CupButter, 4 TablespoonsGinger, 2 TeaspoonsCloves, 6Cinnamon powder, 1 TeaspoonTurmeric, 2 TeaspoonsAsofoetida, 1 TeaspoonCover the dal with water and cook until soft. Make chenna in the usual way, press for 20 minutes for medium weight, makes 1” cubes, and fry in ghee until golden brown. Drain and set aside. In a frying pan, melt the butter and add ginger, cloves, asofoetida and cinnamon. Fry for a few minutes then add the tomatoes, along with coriander powder and cayenne. Pour 1 cup of water into the cooked dal. Add the coconut, salt and sugar. Cover and bring to a boil for 10 minutes. Lower heat and add paneer cubes. Cook for 5 minutes more, then offer. Garnish with coriander leaves.
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