Dal Chingri (Bengali Style Channa Dal and Prawns)

Name: Dal Chingri (Bengali Style Channa Dal and Prawns)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Indian
Ingredients: 250 g Shrimp (250 grams Prawns); 1 cup Chana Dal (1 cup Chana dal (Bengal Gram Dal)); 1 piece Carrot (1 Carrot (Gajjar) diced); ½ cup Cauliflower (1/2 cup Cauliflower (gobi) cut into small florets); 1 piece Tomato (1 Tomato finely chopped); 2 tbsp Coconut (2 tablespoons Fresh coconut chopped); ¾ cup Coconut Milk (3/4 cup Coconut milk); 1 tsp Garam Masala (1 teaspoon Garam masala powder); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 1 tsp Granulated Sugar (1 teaspoon Sugar); 1 tbsp Mustard Oil (1 tablespoon Mustard oil); 1 tsp Clarified Butter (1 teaspoon Ghee); 0 pieces Table Salt (Salt to taste); 2 pieces Bay Leaves (2 Bay leaves (tej patta)); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 2 pieces Cloves (2 Cloves (Laung)); 2 pieces Cardamom (2 Cardamom (Elaichi) Pods/Seeds); 2 pieces Dried Red Chili (2 Dry Red Chillies); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 0 pieces Asafoetida (Asafoetida (hing) Generous pinch)

Bengali-style stew of lentils and prawns simmered with vegetables, coconut milk, and aromatic spices, finished with ghee and garam masala.

55 minIndian

Servings4

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Pescatarian
Halal

Ingredients

For 4 servings

Shrimp250 g · 250 grams Prawns
Chana Dal1 cup · 1 cup Chana dal (Bengal Gram Dal)
Carrot1 piece · 1 Carrot (Gajjar) diced
Cauliflower½ cup · 1/2 cup Cauliflower (gobi) cut into small florets
Tomato1 piece · 1 Tomato finely chopped
Coconut2 tbsp · 2 tablespoons Fresh coconut chopped
Coconut Milk¾ cup · 3/4 cup Coconut milk
Garam Masala1 tsp · 1 teaspoon Garam masala powder
Ground Turmeric1 tsp · 1 teaspoon Turmeric powder (Haldi)
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Granulated Sugar1 tsp · 1 teaspoon Sugar
Mustard Oil1 tbsp · 1 tablespoon Mustard oil
Clarified Butter1 tsp · 1 teaspoon Ghee
Table Salt0 pieces · Salt to taste
Bay Leaves2 pieces · 2 Bay leaves (tej patta)
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Cloves2 pieces · 2 Cloves (Laung)
Cardamom2 pieces · 2 Cardamom (Elaichi) Pods/Seeds
Dried Red Chili2 pieces · 2 Dry Red Chillies
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Asafoetida0 pieces · Asafoetida (hing) Generous pinch

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Steps

1To begin making the Dal Chingri recipe, wash thoroughly and boil the channa dal with 2 cups of water, salt and turmeric. I usually lower the flame after first whistle and let it simmer for 8 minutes. Let the steam escape naturally and keep aside.
2In a separate sauce pan, blanch your vegetables by boiling 4-5 cups of water with a pinch of salt, add carrot and cauliflower to it.
3Boil for 2 minutes and turn off the heat, let it stand covered for 5 minutes. Drain the water and keep aside the vegetables.
4Heat mustard oil in a heavy bottom pan, add prawns and sauté till they turn slightly pink. Remove prawns from the oil and add all the tempering ingredients including coconut. Sauté till fragrant & the coconut turns slightly brown.
5Add tomato and steamed vegetables to the above and sauté for 2-3 minutes.
6Add salt, sugar and chilli powder to it and continue to sauté till on medium heat till oil separates out.
7Add boiled dal to the above and bring to boil. Add fried prawns, coconut milk and simmer for 5 minutes.
8Add green chillies & garam masala and immediately turn off the heat. Let it stand for 10 minutes and it is ready to be served.
9Serve Dal Chingri with hot steamed rice for a healthy and delicious weekday meal.