by Tarla Dalal
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A very interesting way of preparing dal, learnt from the Bengalis, the Dal Chenchki has a really mouth-watering flavour and appetizing aroma.
Typically, most Bengali dishes are tempered with a mix of seeds including mustard, fenugreek and nigella. The Dal Chenchki too derives much of its flavour from this mix of seeds, as well as a range of spice powders.
Shallots also give the dal a nice crunch and pungent taste. This everyday dal recipe is pressure-cooked, and is therefore not very time consuming.
It can also be enjoyed by diabetics, people with heart problems and weight-watchers as it is quite healthy, with a good dose of protein and iron too.
You can also try other recipes like Mulor Ghanto and Dal Kalai .
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Dal Chenchki recipe - How to make Dal Chenchki
Soaking Time: 30 minutes Preparation Time:    Cooking Time:    Total Time:
1 hoursMakes 4 servings
- Wash and soak the masoor dal in enough water in a deep bowl for ½ hour. Drain well and keep aside.
- Heat the oil in a pressure cooker and add green chillies, cumin seeds, nigella seeds, fenugreek seeds, mustard seeds and bayleaf and sauté on a medium flame for few seconds.
- Add the shallots and sauté on a medium flame for 2 minutes.
- Add the soaked and drained masoor dal and sauté on a medium flame for 2 minutes or till the dal turns light brown in colour.
- Add the tomatoes, chilli powder, turmeric powder, garam masala and coriander powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add 2½ cups of water and salt, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Add the coriander and mix well.
- Serve hot.
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