Dal or Lentils is a quintessential part of Bengali menu. I used to see my grandmother put a bowl of lentils for boiling at the very beginning of her cooking almost everyday. Among various lentils ‘Mung’ and ‘Masoor’ are the most common ones. Masoor dal is also well-known for its high protein content to the vegetarians.
In Bengali delicacies prawns are often used along with different vegetables. Today I bring masoor dal and prawns together to make the dal more flavourful and rich in taste. Unlike regular dal, it is rather a dry dish. If you get bored with your regular masoor dal recipe then you can try it out for a change. Hope you will like this. Enjoy. 🙂
Musur Chingrir Dom or Masoor Lentils with Prawn
Ingredients to serve 4 :
- Masoor dal/lentils – 1½ cup
- Medium size prawn – 250 gm.
- Chopped onion (medium size) – 2
- Chopped ginger – 1 tbspoon
- Chopped garlic (big size) – 2-3 cloves
- Slit green chilli – 2
- Raisin – 1 tbspoon
- Cumin seed – 1 teaspoon
- Cinnamon – 1 inch stick
- Green cardamom – 3 pods
- Cloves – 3
- Bay leaf – 2
- Turmeric powder – ½ teaspoon
- Red chilli powder – 1 teaspoon
- Salt and sugar to taste
- Ghee – 2 tbspoon
- Mustard oil – 2 tbspoon
Wash the lentils 2-3 times and let it soak in water for 30 minutes.
Meanwhile remove the shell, head and tail of the prawns, devein them and wash thoroughly. Smear salt and turmeric powder on prawns and keep it aside.
Heat the oil along with 1 tbspoon ghee in a frying pan over medium heat. Add cumin seed, cinnamon, cardamom, clove and bay leaf, saute for a while, then add chopped garlic, onion and ginger. Fry them till onion turns light brown.
Now add the soaked lentils (without water), prawns, salt, turmeric powder and red chilli powder. Give it a good stir, add little water if needed and cover the pan. Let it cook over low flame.
As the lentils and prawns get cooked and all the water dries out, add sugar, green chilli and raisins. Mix them well and cook for another couple of minutes.
Now sprinkle remaining ghee, mix well and put the gas off.
Serve with steamed rice or roti, paratha or puri.
- The quantity of garlic should be greater than that of ginger.
- In this recipe you can add tomato, peas or coriander leaves if you wish.
- Don’t use large amount of water while soaking the lentils. Because the vitamins and minerals can go away when you are draining the water. Try to use optimum quantity of water.