Sanjeev Kapoor
Sanjeev Kapoor
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Dal Chenchki

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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

Dal Chenchki
हिन्दी में पढ़ें

Main Ingredients

Split red lentil (masoor dal), Baby onions

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
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Ingredients

  • Split red lentil (masoor dal)
    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

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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