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

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split red lentil (masoor dal)(मसूर दाल), Baby onions(बेबी प्याज़)

Cuisine : Bengali

Course : Dals and Kadhis

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. 

You can also find more Dals and Kadhis recipes like Aamras Ki Kadhi, Rasam Powder, Amritsari Sookhi Dal, Moong Ki Dal. Or try out these recipes from Bengali Cuisine like Rasmalai, Sarson wale Baingan, Radha Bollobhi, Daab Chingri .

Dal Chenchki Recipe - how to make Dal Chenchki

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Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Split red lentil (masoor dal) 1 cup

  • Baby onions peeled8-10

  • Cumin seeds 1/2 teaspoon

  • Desi ghee 2 tablespoons

  • Tomato chopped1 medium

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Sugar 1/2 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.

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