To start making Dal Chingri recipe, wash the Channa dal thoroughly and boil it with 2 cups of water, salt and turmeric. I usually turn the heat to low after the first whistle and cook for 8 minutes. Let the steam escape naturally and set aside.
in separate panbring 4-5 cups of water to a boil with a pinch of salt, then add the carrots and cauliflower and blanch the vegetables.
Boil for 2 minutes, then turn off the heat, cover and let sit for 5 minutes. Drain the water and set the vegetables aside.
Heat mustard oil in pan Heavy bottom pot, add shrimp and stir-fry until slightly pink. Remove shrimp from oil and add all tempering ingredients, including coconut. Fry until fragrant and coconut turns light brown.
Add the tomatoes and steamed vegetables on top and sauté for 2-3 minutes.
Add salt, sugar and chili powder and continue to fry over medium heat until the oil separates.
Add the cooked dal on top and bring to a boil. Add fried shrimp and coconut milk and cook for 5 minutes.
Add green chilli and garam masala and turn off the heat immediately. Let sit for 10 minutes before serving.
Serve with hot Dal Chingri steamed rice Enjoy healthy and delicious weekday meals.
