Dal Chenchki

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

New Update
Main Ingredients Split red lentils, Baby onions
Cuisine Bengali
Course Dals and Kadhis
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

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


  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

Calories 339.62
Carbohydrates 40.032
Protein 12.525
Fat 11.25
Other Fiber 1.64