To start out making the Dal Chingri recipe, wash totally and boil the channa dal with 2 cups of water, salt and turmeric. I generally decrease the flame after first whistle and let it simmer for eight mins. Let the steam get away naturally and stay apart.
In a separate sauce pan, blanch your greens through boiling 4-Five cups of water with a pinch of salt, upload carrot and cauliflower to it.
Boil for two mins and switch off the warmth, let it stand coated for five mins. Drain the water and stay apart the greens.
Warmth mustard oil in a heavy backside pan, upload prawns and sauté until they flip reasonably crimson. Take away prawns from the oil and upload all of the tempering elements together with coconut. Sauté until aromatic & the coconut turns reasonably brown.
Upload tomato and steamed greens to the above and sauté for 2-Three mins.
Upload salt, sugar and chilli powder to it and proceed to sauté until on medium warmth until oil separates out.
Upload boiled dal to the above and convey to boil. Upload fried prawns, coconut milk and simmer for five mins.
Upload inexperienced chillies & garam masala and straight away flip off the warmth. Let it stand for 10 mins and it is able to be served.
Serve Dal Chingri with scorching steamed rice for a wholesome and scrumptious weekday meal.