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Photo of Chingudi Dalma ( Our very own Prawn Dhansak ) by sweta biswal at BetterButter

Chingudi Dalma ( Our very own Prawn Dhansak )

sweta biswal
0 minutes
Prep Time
30 minutes
Cook Time
5 People
Read Instructions Save For Later

ABOUT Chingudi Dalma ( Our very own Prawn Dhansak ) RECIPE

Lentils cooked with veggies, spices and of course prawns !!

Recipe Tags

  • Non-veg
  • Everyday
  • Orissa
  • Side Dishes
  • Low Fat

Ingredients Serving: 5

  1. 1/2 cup toor dal
  2. 1/2 cup diced pumpkin
  3. 1/2 cup green banana
  4. 1 small potato (cubed)
  5. 5-6 big cauliflower florets
  6. 1/4 cup green peas
  7. 2 small tomatoes (each cut into 4 pieces)
  8. 1/2 cup small shrimps
  9. 1 small onion
  10. 7-8 garlic flakes
  11. 1 inch ginger
  12. 1 red chili
  13. 2 green cardamom
  14. 1 1/2 inch cinnamon
  15. 2 small bay leaf
  16. 2 pinch cumin seeds
  17. 1 tsp turmeric powder
  18. salt to taste
  19. 4 tsp vegetable oil
  20. coriander leaves for garnishing
  21. 2 pinch roasted cumin-chili powder (optional)


  1. 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)
  2. Grind the onion, ginger, garlic. bay leaf, red chili, cinnamon and cardamom into coarse paste and keep aside.
  3. 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.
  4. 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)
  5. 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.
  6. Add the remaining tomato and cook till it softens. Now add the fried prawns and cook for 1-2 mins.
  7. Pour the cooked dal and veggies into the wok. Bring to boil and simmer for 7-8 mins.
  8. 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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