Dal Chenchki Ghee adds a special flavour to this masoor dal. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 24 Nov 2014 in Recipes Course 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 Advertisment 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 Method Advertisment 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. 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 #Baby onions #Cumin seeds #Desi ghee #Panch phoran #Red chilli powder #Salt #Sugar #Tomato #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article