Dal Chenchki (Red Lentils with Shallots)
A beloved Bengali dish, Dal Chenchki is a flavorful preparation of pink masoor dal (split red lentils) cooked with shallots, aromatic spices, and ghee. This comforting, protein-packed recipe is perfect for a wholesome dinner, offering a balance of spices and the earthiness of lentils. It’s a great way to enjoy a hearty vegetarian meal, rich in flavor and tradition. Whether served alongside fluffy rice or with a vegetable sabzi, Dal Chenchki is sure to please.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pink Masoor Dal (Split) | 1 cup |
| Shallots | 10, quartered or whole |
| Tomato | 1, roughly chopped |
| Green Chillies | 2, roughly chopped |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Bay Leaf (Tej Patta) | 1 |
| Red Chilli Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Salt | To taste |
| Ghee | For seasoning |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 12 g |
| Carbohydrates | 32 g |
| Fat | 7 g |
| Fiber | 6 g |
| Sodium | 200 mg |
Note: Nutritional values are estimates and can vary based on ingredients and portion sizes.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Serving Size
- Serves 3
Cuisine
- Bengali
Course
- Dinner
Diet
- High Protein Vegetarian
Instructions
-
Prepare the Lentils:
Begin by washing the pink masoor dal thoroughly under cold running water. Once washed, pat it dry with a towel. This will help in roasting the dal evenly and give it a toasty flavor during cooking. -
Heat the Ghee:
In a pressure cooker, heat 1 tablespoon of ghee over medium heat. Once hot, add the cumin seeds and bay leaf. Allow them to sizzle and crackle for about 10–15 seconds, releasing their aromatic fragrance. -
Sauté Shallots:
Add the quartered shallots to the pressure cooker and sauté them until they turn golden brown. This step is essential as it releases the sweet, aromatic flavors of the shallots, which form the base of this dish. -
Roast the Dal:
Once the shallots are perfectly sautéed, add the washed pink masoor dal. Stir well and let the dal roast with the shallots for about 1 minute. This roasting step enhances the flavor and adds depth to the dish. -
Add the Spices and Tomatoes:
Add the chopped tomatoes, turmeric powder, red chili powder, garam masala powder, and coriander powder to the dal mixture. Stir everything together, ensuring the spices coat the dal and shallots evenly. The tomatoes will break down, adding a slight tang to the dish. -
Add Water:
Pour in 3 cups of water into the pressure cooker, mixing everything well. Add salt to taste. Stir everything again to ensure all the ingredients are well incorporated. -
Pressure Cook:
Close the pressure cooker lid and cook the dal on high heat until you hear 2 whistles. After the second whistle, reduce the heat to low and let it cook for another 3 to 4 minutes. This ensures the dal becomes soft and flavorful. -
Release Pressure:
Once the cooking time is complete, turn off the heat and allow the pressure to release naturally. This will allow the dal to continue cooking in the residual heat. -
Check for Seasoning:
After the pressure has fully released, open the pressure cooker and check the consistency and taste. If necessary, adjust the seasoning and salt according to your preference. -
Garnish and Serve:
Finally, stir in some freshly chopped coriander leaves for added freshness and color. Your Dal Chenchki is now ready to serve.
Serve it hot with steamed basmati rice or your favorite Bengali vegetable side dish like Aloo Parwal Sabzi (Potato and Pointed Gourd Curry). Don’t forget to drizzle a little more ghee over the top to enhance the richness of the dish.
Tips for the Perfect Dal Chenchki
- Dal Texture: If you prefer a thicker dal, reduce the amount of water slightly. For a more soupy consistency, add a little extra water.
- Vegetable Variation: You can add vegetables like potatoes or carrots for added texture and flavor. Simply dice them and add them when sautéing the shallots.
- Spices: Adjust the spices based on your heat tolerance. If you like it spicier, add an extra green chili or a pinch of cayenne pepper.
- Cooking with Ghee: Ghee is essential in this recipe for its rich flavor. However, if you’re looking for a lighter version, you can use oil, though the flavor will differ.
Serving Suggestions
Dal Chenchki pairs wonderfully with any Bengali-style vegetable curry, like Aloo Parwal Sabzi or Beguni (fried eggplant fritters). It’s also a great accompaniment to warm, fluffy rice or bhoger khichuri (a spiced rice and lentil dish). For an extra burst of flavor, serve it with a side of pickles or chutney.
Conclusion
Dal Chenchki is a versatile, easy-to-make dish that showcases the vibrant and aromatic flavors of Bengali cuisine. The combination of roasted lentils, shallots, and spices creates a comforting meal that’s rich in protein and full of bold flavors. Whether you’re preparing it for a weeknight dinner or a special occasion, this dish is sure to impress everyone at the table.
