Dal Chenchki

Dal Chenchki

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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 .

Dal Chenchki recipe - How to make Dal Chenchki

Soaking Time:  30 minutes   Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings

  1. Wash and soak the masoor dal in enough water in a deep bowl for ½ hour. Drain well and keep aside.
  2. 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.
  3. Add the shallots and sauté on a medium flame for 2 minutes.
  4. 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.
  5. 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.
  6. Add 2½ cups of water and salt, mix well and pressure cook for 3 whistles.
  7. Allow the steam to escape before opening the lid.
  8. Add the coriander and mix well.
  9. Serve hot.


Dal Chenchki
 on 07 Jan 17 03:42 PM

Awesome dal to be enjoyed with rotis and rice. Simple and yet flavorful dal. Since I am a diabetic I am going to make this dal often and it will take care of my protien requirement too.