Simple Way to Prepare Homemade Masoor Chingri Dum or Red lentils with Shrimps

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We hope you got benefit from reading it, now let’s go back to masoor chingri dum or red lentils with shrimps recipe. To cook masoor chingri dum or red lentils with shrimps you need 18 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Masoor Chingri Dum or Red lentils with Shrimps:

  1. Use 250 gms of Masoor Dal.
  2. Provide 100 gms of Chingri or Shrimps.
  3. You need 1 of bay leaf.
  4. Provide 1/2 “ of cinnamon stick.
  5. Take 1-2 of cloves.
  6. Provide 2-3 of green cardamoms.
  7. Use 1 of medium sized onion chopped fine.
  8. Prepare 1 tbsp of ginger chopped fine.
  9. Use 1/2 tbsp of garlic chopped fine.
  10. Prepare 1/2 tsp of turmeric powder.
  11. Prepare 1/2 tsp of red chilli powder.
  12. Use 1/2 tsp of cumin powder.
  13. Take 1/4 tsp of garam masala powder.
  14. Take 2-3 of green chilli chopped.
  15. Provide 1 tbsp of ghee.
  16. You need 1 cup of water.
  17. You need 2 tbsp of mustard oil.
  18. Get as per taste of Salt.

Instructions to make Masoor Chingri Dum or Red lentils with Shrimps:

  1. Soak Masoor Dal for 30 mins with water. Smear the Chingri or Shrimps with salt and turmeric powder. Set aside. Chop onions, ginger and garlic separately.
  2. In a wok heat mustard oil, add bay leaf, cardamom, cinnamon stick and cloves. When splutters add Chingri or Shrimps and shallow fry..
  3. Add chopped onion, chopped ginger and chopped garlic. Stir and add Masoor Dal. Add turmeric powder, cumin powder, red chilli powder. Add salt. Add water and cover for 10 mins. Keep stirring so that the bottom doesn’t stick..
  4. When reached the desired consistency then add garam masala powder and ghee and cover for the aroma to settle in.Plate it with chopped green chillies and Basil leaf. Serve with rice hot.

Cut Pui Saag/ Malabar Spinach into big chunks. Use both the leaves and stem. Now heat the Mustard Oil in a Pressure cooker and start frying the Onion. Once translucent, add chopped tomatoes and slit green chilies. Drain excess water from the soaked dal and grind it into a coarse paste with garlic and green chilies.

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