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Dal Chenchki
Ghee adds a special flavour to this masoor dal.
This is an exclusive website recipe.
Preparation Time : 16-20 minutes
Cooking time : 16-20 minutes
Servings : 4
Main Ingredients
Cuisine
Bengali
Course
Dals and Kadhis
Level Of Cooking
Easy
Calories
339.62
Carbohydrates
40.032
Protein
12.525
Fat
11.25
Fibers
1.64
Ingredients
- Split red lentil (masoor dal)1 cup
- Baby onions peeled8-10
- Cumin seeds1/2 teaspoon
- Desi ghee2 tablespoons
- Tomato chopped1 medium
- Red chilli powder1 teaspoon
- Turmeric powder1/2 teaspoon
- Saltto taste
- Sugar1/2 teaspoon
- Panch phoran powdered1/4 teaspoon
Method
Step 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.
Step 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.
Chef Tip
Panch Phoron powder is made by lightly roasting equal quantities of cumin seeds, mustard seeds, fennel seeds, fenugreek seeds and onion seeds and powdering them.
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