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Masoor Chingri Dum or Red lentils with Shrimps
Masoor Chingri Dum or Red lentils with Shrimps

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

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