To start making the Dal Chingri recipe, wash completely and boil the channa dal with 2 cups of water, salt and turmeric. I often decrease the flame after first whistle and let it simmer for 8 minutes. Let the steam escape naturally and maintain apart.
In a separate sauce pan, blanch your greens by boiling 4-5 cups of water with a pinch of salt, add carrot and cauliflower to it.
Boil for two minutes and switch off the warmth, let it stand coated for five minutes. Drain the water and maintain apart the greens.
Warmth mustard oil in a heavy backside pan, add prawns and sauté until they flip barely pink. Take away prawns from the oil and add all of the tempering elements together with coconut. Sauté until aromatic & the coconut turns barely brown.
Add tomato and steamed greens to the above and sauté for 2-3 minutes.
Add salt, sugar and chilli powder to it and proceed to sauté until on medium warmth until oil separates out.
Add boiled dal to the above and produce to boil. Add fried prawns, coconut milk and simmer for five minutes.
Add inexperienced chillies & garam masala and instantly flip off the warmth. Let it stand for 10 minutes and it is able to be served.
Serve Dal Chingri with scorching steamed rice for a wholesome and scrumptious weekday meal.
