Name: Chingudi Dalma ( Our very own Prawn Dhansak ) recipe by sweta biswal at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 1/2 cup toor dal; 1/2 cup diced pumpkin; 1/2 cup green banana; 1 small potato (cubed); 5-6 big cauliflower florets; 1/4 cup green peas; 2 small tomatoes (each cut into 4 pieces); 1/2 cup small shrimps; 1 small onion; 7-8 garlic flakes; 1 inch ginger; 1 red chili; 2 green cardamom; 1 1/2 inch cinnamon; 2 small bay leaf; 2 pinch cumin seeds; 1 tsp turmeric powder; salt to taste; 4 tsp vegetable oil; coriander leaves for garnishing; 2 pinch roasted cumin-chili powder (optional)

Ingredients Serving: 5

1/2 cup toor dal
1/2 cup diced pumpkin
1/2 cup green banana
1 small potato (cubed)
5-6 big cauliflower florets
1/4 cup green peas
2 small tomatoes (each cut into 4 pieces)
1/2 cup small shrimps
1 small onion
7-8 garlic flakes
1 inch ginger
1 red chili
2 green cardamom
1 1/2 inch cinnamon
2 small bay leaf
2 pinch cumin seeds
1 tsp turmeric powder
salt to taste
4 tsp vegetable oil
coriander leaves for garnishing
2 pinch roasted cumin-chili powder (optional)

Instructions

Wash and marinate the prawns with a bit of salt and turmeric. (If they are small, leave the shells as it is else remove the shells)
Grind the onion, ginger, garlic. bay leaf, red chili, cinnamon and cardamom into coarse paste and keep aside.
Wash and transfer the vegetables ( except for 1 tomato ) and the dal into a pressure cooker. Add salt and turmeric.Close lid and cook for 1-2 whistles. Keep aside till steam escapes.
Add 2-3 tsp oil to a wok. Thrown in the prawns and fry them on medium flame for 5 mins or till done. (Frying time depends on size)
Add the remaining oil to the same wok. Thrown in the bay leaf and cumin seeds. After the spluttering slows down, add the onion masala paste and fry till raw smell goes off.
Add the remaining tomato and cook till it softens. Now add the fried prawns and cook for 1-2 mins.
Pour the cooked dal and veggies into the wok. Bring to boil and simmer for 7-8 mins.
Sprinkle coriander leaves and roasted cumin-chili powder just before removing from the flame. Serve hot with white rice or rotis.

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