Chingri Maacher Diye Kalaier Dal

Chingri Maacher Diye Kalaier Dal


200 gms kalaier dal (split black lentils)
250 gms prawns or shrimps (cleaned and shelled)
3 cups water
2 tbsp oil
2 bay leaves
l/2 tsp aniseed
6-8 peppercorns (slightly crushed)
2 tsp ginger (minced)
1 tbsp ginger paste
1 tsp mustard oil


1. Heat a griddle well, reduce heat and roast the split black lentils (kalai dal) until they just turn colour. Do not over-brown.

2. Bring the water to the boil in a deep pan. Add the dal, remove scum and reduce heat.

3. Cover and simmer until done. The dal should be quite thick.

4. Heat the oil in a small wok to smoking. Reduce heat and add bay leaves, aniseed and peppercorns. Stir fry for 1 minute, add minced ginger and the prawns or shrimps.

5. Stir fry until there is an aroma from the spices. Pour over dal. Add the sugar and salt to taste.

6. Let the dal come to the boil and simmer for 5-7 minutes. Before removing from fire add the ginger paste. Mix well, cover and remove from fire.

Bangla Ranna: The Bengal Cookbook: Minakshee Das Gupta
Publisher: UBS Publisher's