How to make Dal Chenchki - Ghee adds a special flavour to this masoor dal.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split red lentils, Baby onions (बेबी प्याज़)

Cuisine : Bengali

Course : Dals and Kadhis

Dal Chenchki Recipe Card

Dal Chenchki

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

For more recipes related to Dal Chenchki checkout Thikri Ki Dal, Srilankan Dal Curry, Sookhi Masoor Dal, Panchmel Dal . You can also find more Dals and Kadhis recipes like Tri Colour Dal, Cholar Dal, Methi Palak Dal, Moongan Ji Dal.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Dal Chenchki Recipe

  • Split red lentils 1 cup

  • Baby onions peeled 8-10

  • Cumin seeds 1/2 teaspoon

  • Desi ghee 2 tablespoons

  • Tomato chopped 1 medium

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Sugar 1/2 teaspoon

  • Panch phoran powdered 1/4 teaspoon


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.