Bethica's Kitchen Flavours: Dal Chingri (Lentil with Prawns

Dal means lentil and Chingri means prawns in the Bengali lingo. So this is a simple and a traditional recipe that is so easy to prepare. Here I have used masoor dal (red lentils) to prepare this traditional delicacy. But you can also cook with roasted moong dal. It is best enjoyed with only hot steamed rice. So do give it a try by checking the step by step pictorial recipe to prepare this yummy and wholesome weekend delicacy.

The recipe source is from a cookery show that I watched sometime back. I found the recipe quite interesting and unique, in the sense that I have never cooked masoor dal with prawns. So it was something new to me and I wanted to give it a try.

But I gave my twist to the recipe by omitting green peas, sugar, garam masala & ghee. Instead, added some chopped coriander leaves and raw mustard oil to the end product. Wow!! it turned out just perfect.

1/2 cup masoor dal (red lentils) soaked for an hour
1/2 cup prawns
3 tbsp. oil
1/2 tsp. cumin seeds
2 bay leaves
1 onion, chopped
1 tsp. garlic, chopped
1 tsp. ginger, chopped
2 green chilies, chopped
salt to taste
1/2 tsp. turmeric powder
1 tsp. coriander powder
1 tsp. cumin powder
1/2 tsp. red chili powder or to taste
1 tsp. coriander leaves, chopped

Marinate the prawns with a pinch of salt and turmeric powder for 5 minutes. Heat 2 tbsp. oil in a pan and fry them till light golden in color. Keep aside.

Temper the same oil with cumin seeds and bay leaves. Add the onion, ginger, garlic and green chilies. Saute till light brown.

Add the soaked & drained dal and saute for 2 minutes. Now add all the dry spices (except salt) and mix well.

Add 1 & 1/2 cups water, salt and the fried prawns. Cover and simmer till it turns thick and done. Switch off the flame.

Add the coriander leaves and the remaining oil and give it a stir. Keep covered for 2 minutes and then serve with hot steamed rice.