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Dal Chenchki

Ghee adds a special flavour to this masoor dal. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsSplit red lentils, Baby onions
CuisineBengali
CourseDals and Kadhis
Prep Time16-20 minutes
Cook time16-20 minutes
Serve4
TasteSpicy
Level of CookingEasy
OthersVeg

Ingredients list for Dal Chenchki

  • 1 cup Split red lentils
  • 8-10 Baby onions peeled
  • 1/2 teaspoon Cumin seeds
  • 2 tablespoons Desi ghee
  • 1 medium Tomato chopped
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • to taste Salt
  • 1/2 teaspoon Sugar
  • 1/4 teaspoon Panch phoran powdered

Method

  1. Wash and soak dal in three cups of water for fifteen minutes. Drain, spread on a large thali or plate and leave it to dry. Heat ghee in a kadai. Add baby onions and fry lightly till brown. Add cumin seeds, chopped tomato, red chilli powder, turmeric powder, salt and cook the masala for few minutes.
  2. Add the dal, sugar and panch phoron powder with two cups of water and continue cooking, covered on medium heat. Take care that the dal is not mashed but remains whole. It should be dry with practically no gravy. Serve hot.

Nutrition Info

Calories339.62
Carbohydrates40.032
Protein12.525
Fat11.25
Other Fiber1.64
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