Ingredients: grams Prawns, cup Chana dal (Bengal Gram Dal), Carrot (Gajjar) - diced, cup Cauliflower (gobi) - cut into small florets, Tomato - finely chopped, tablespoons Fresh coconut - chopped, cup Coconut milk, teaspoon Garam masala powder, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, teaspoon Sugar, tablespoon Mustard oil, teaspoon Ghee, - to taste, Bay leaves (tej patta), inch Cinnamon Stick (Dalchini), Cloves (Laung), Cardamom (Elaichi) Pods/Seeds, Dry Red Chillies, teaspoon Cumin seeds (Jeera), (hing) - Generous pinch, Non Vegeterian diet
Instructions: To begin making the Dal Chingri recipe, wash thoroughly and boil the channa dal with 2 cups of water, salt and turmeric. I usually lower the flame after first whistle and let it simmer for 8 minutes. Let the steam escape naturally and keep aside.In a separate sauce pan, blanch your vegetables by boiling 4-5 cups of water with a pinch of salt, add carrot and cauliflower to it.Boil for 2 minutes and turn off the heat, let it stand covered for 5 minutes. Drain the water and keep aside the vegetables.Heat mustard oil in a heavy bottom pan, add prawns and sauté till they turn slightly pink. Remove prawns from the oil and add all the tempering ingredients including coconut. Sauté till fragrant & the coconut turns slightly brown.Add tomato and steamed vegetables to the above and sauté for 2-3 minutes.Add salt, sugar and chilli powder to it and continue to sauté till on medium heat till oil separates out.Add boiled dal to the above and bring to boil. Add fried prawns, coconut milk and simmer for 5 minutes.Add green chillies & garam masala and immediately turn off the heat. Let it stand for 10 minutes and it is ready to be served.Serve Dal Chingri with hot steamed rice for a healthy and delicious weekday meal.