Dal Chingri (Bengali Style Channa Dal And Prawns) Recipe

Monika Manchanda

February 28, 2024

2315 Ratings

Time:Prep: 10 M|Cook: 45 M|Total: 55 M

Makes:3 Servings

Meal:Lunch

Cuisine:Bengali Recipes

I have to admit that the first time I ever heard of this combination it did sound a little strange to me, though meat and lentils are paired together once in a while it isn't a very common practice to do so. In this Bengali dish, chana dal, vegetables and prawns come together in a creamy curry which is wholesome, delicious and healthy. The dal chingri and rice are enough by themselves to make a complete meal both in the means of taste and balance.

Serve Dal Chingri with hot steamed rice for a healthy and delicious weekday meal.

If you like this recipe, you can also try other Bengali recipes such as

Serve Dal Chingri with hot steamed rice for a healthy and delicious weekday meal.

If you like this recipe, you can also try other Bengali recipes such as

Ingredients

For the tempering

250 Prawns

1 Chana dal (Bengal Gram Dal)

1 Carrot (Gajjar), diced

1/2 Cauliflower (gobi), cut into small florets

1 Tomato, finely chopped

2 Fresh coconut, chopped

3/4 Coconut milk

1 Garam masala powder

1 Turmeric powder (Haldi)

1 Red Chilli powder

1 Sugar

1 Mustard oil

1 Ghee

Salt, to taste

2 Bay leaves (tej patta)

1 Cinnamon Stick (Dalchini)

2 Cloves (Laung)

2 Cardamom (Elaichi) Pods/Seeds

2 Dry Red Chillies

1 Cumin seeds (Jeera)

Asafoetida (hing), Generous pinch

Instructions for Dal Chingri (Bengali Style Channa Dal And Prawns) Recipe

To 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.

In 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.

Boil for 2 minutes and turn off the heat, let it stand covered for 5 minutes. Drain the water and keep aside the vegetables.

Heat 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.

Add tomato and steamed vegetables to the above and sauté for 2-3 minutes.

Add salt, sugar and chilli powder to it and continue to sauté till on medium heat till oil separates out.

Add boiled dal to the above and bring to boil. Add fried prawns, coconut milk and simmer for 5 minutes.

Add green chillies & garam masala and immediately turn off the heat. Let it stand for 10 minutes and it is ready to be served.

Serve Dal Chingri with hot steamed rice for a healthy and delicious weekday meal.