Dal Chingri (Bengali Style Channa Dal and Prawns)
Experience the authentic taste of Bengali cuisine with Dal Chingri, a delectable combination of channa dal (Bengal gram dal) and prawns. Infused with aromatic spices and the richness of coconut milk, this dish is the perfect addition to your lunch table. Paired with steamed rice, it offers a comforting and satisfying meal that’s both flavorful and nourishing.
Ingredients
Here’s what you’ll need to prepare this delicious recipe:
| Ingredient | Quantity |
|---|---|
| Prawns (cleaned and deveined) | 250 grams |
| Chana dal (Bengal Gram Dal) | 1 cup |
| Carrot (diced) | 1 |
| Cauliflower (small florets) | 1/2 cup |
| Tomato (finely chopped) | 1 |
| Fresh coconut (chopped) | 2 tablespoons |
| Coconut milk | 3/4 cup |
| Garam masala powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Sugar | 1 teaspoon |
| Mustard oil | 1 tablespoon |
| Ghee | 1 teaspoon |
| Salt | To taste |
| Bay leaves (Tej patta) | 2 |
| Cinnamon stick (Dalchini) | 1 inch |
| Cloves (Laung) | 2 |
| Cardamom pods (Elaichi) | 2 |
| Dry red chilies | 2 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | A generous pinch |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~350 kcal |
| Protein | ~20 grams |
| Carbohydrates | ~30 grams |
| Fat | ~15 grams |
| Fiber | ~6 grams |
| Sodium | ~500 mg |
Preparation Time
| Task | Time Required |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Total Time | 55 minutes |
Servings
This recipe serves 3 people and is perfect for a wholesome lunch or dinner.
Instructions
Follow these step-by-step instructions to create this delicious Bengali specialty:
Step 1: Cook the Chana Dal
- Rinse the chana dal thoroughly under running water.
- In a pressure cooker, add the dal along with 2 cups of water, a pinch of salt, and 1/2 teaspoon turmeric powder.
- Cook on medium flame until the first whistle. Lower the heat and let it simmer for 8 minutes.
- Once done, allow the steam to release naturally. Set the boiled dal aside.
Step 2: Blanch the Vegetables
- Heat 4-5 cups of water in a saucepan and add a pinch of salt.
- Add the diced carrot and cauliflower florets to the boiling water.
- Let the vegetables cook for 2 minutes. Turn off the heat, cover the saucepan, and let it stand for 5 minutes.
- Drain the water and set the vegetables aside.
Step 3: Sauté the Prawns
- Heat mustard oil in a heavy-bottomed pan until it starts to smoke lightly (this removes the raw taste).
- Add the cleaned prawns and sauté them until they turn slightly pink. This should take about 2 minutes.
- Remove the prawns from the pan and set aside.
Step 4: Temper the Spices
- In the same pan, add bay leaves, cinnamon stick, cloves, cardamom pods, dry red chilies, cumin seeds, and a pinch of asafoetida.
- Sauté until the spices release a fragrant aroma.
- Add the chopped fresh coconut and sauté until it turns slightly brown.
Step 5: Cook the Vegetables and Dal
- Add the chopped tomato and the blanched vegetables to the pan. Sauté for 2-3 minutes.
- Season with salt, sugar, red chili powder, and the remaining turmeric powder. Continue cooking until the oil separates from the mixture.
- Pour the boiled chana dal into the pan and bring it to a gentle boil. Stir to combine.
Step 6: Add Prawns and Coconut Milk
- Add the sautéed prawns to the dal mixture.
- Pour in the coconut milk and let the curry simmer on low heat for 5 minutes.
Step 7: Final Seasoning
- Sprinkle garam masala powder over the curry and give it a final stir.
- Turn off the heat and let the dish rest, covered, for 10 minutes to allow the flavors to meld.
Step 8: Serve
Serve the Dal Chingri hot with steamed rice for a wholesome and aromatic meal.
Chef’s Tips
- Fresh Prawns: Always use fresh prawns for the best flavor. Frozen prawns can be used but ensure they are thawed completely.
- Mustard Oil: Mustard oil is a signature ingredient in Bengali cuisine, but you can substitute it with regular vegetable oil if unavailable.
- Coconut Milk: For a richer flavor, use thick coconut milk or add a few extra tablespoons of chopped coconut.
Why You’ll Love This Recipe
Dal Chingri is a unique fusion of lentils and seafood that captures the essence of Bengali cuisine. The creamy texture of coconut milk combined with the robust flavors of mustard oil and whole spices creates a dish that is deeply satisfying and comforting. Perfect for a quick weekday meal or a festive occasion, this dish is sure to delight your taste buds and impress your family.
Enjoy your culinary journey to Bengal with this flavorful and aromatic recipe!
