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The ingredients needed to prepare Chingri diye Masoor Dal Er Khichuri (Prawn Khichdi - Bengali Style):
- Use Khichuri -
- You need 1/3 cup masoor (red lentil) dal, soaked for 30 minutes
- Use 1/3 cup basmati rice, soaked for 30 minutes
- Provide 1 potato, cubed
- You need 1/2 cup green peas
- Take 1 cup cauliflower florets
- You need 8-10 beans, cut into 1" pieces
- Provide 3 tbsp. mustard oil
- You need 1 tsp. panch phoron
- Prepare 2 bay leaves
- Prepare 1-2 dry red chilies
- Prepare 1 tsp. ginger, chopped
- You need 1/2 tsp. turmeric powder
- Prepare to taste salt
- Take 4 cups water
- You need 8-10 cashew nuts
- You need 7-8 almonds
- Prepare 1 tbsp. ghee
- Use Prawn Curry -
- Provide 1/2 cup shrimps / prawns, deveined & cleaned
- Prepare 1 tbsp. mustard oil
- You need 1 tsp. cumin seeds
- Get 1 dry red chilli
- Provide 1 onion, chopped
- Provide 1 tsp. garlic, chopped
- Get 1 tsp. ginger, chopped
- Use to taste salt
- You need 1 tsp. red chilli powder
- Get 1/2 tsp. turmeric powder
- Provide 1/2 tsp. garam masala powder / whole spice powder
Instructions to make Chingri diye Masoor Dal Er Khichuri (Prawn Khichdi - Bengali Style):
- Prawn Curry - Heat oil in a pan and temper with cumin seeds & dry red chilli. Add the onion, ginger and garlic. Saute till light brown.
- Add the prawns & all the dry spices. Mix everything well and stir fry on a low flame till the prawns are cooked. When done, keep aside.
- Khichuri - Heat 1 tbsp. oil in a pan & saute the veggies (except green peas) till light brown in colour. Drain and keep aside.
- Heat remaining oil & temper with bay leaves, red chilies, panch phoron and ginger. Saute for a few seconds.
- Add the soaked dal, rice and turmeric powder. Saute for 2 minutes.
- Add 4 cups of hot water & bring it to a boil. Cover & simmer till half done.
- Add salt, fried veggies, green peas, cashew nuts and almonds. Cover and simmer further till done and all the water is absorbed.
- Add the prepared prawn curry & ghee. Give it a stir & switch off the flame.
- Garnish with coriander leaves & serve along with papad, lemon wedges, green chilies or / and a side dish.
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