Chingudi dalma | How to make Chingudi dalma

By Minakhi Behera  |  25th Apr 2017  |  
4 from 1 review Rate It!
  • Chingudi dalma, How to make Chingudi dalma
Chingudi dalmaby Minakhi Behera
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About Chingudi dalma Recipe

Prawn cooked with dal and veggies

Chingudi dalma, a deliciously finger licking recipe to treat your family and friends. This recipe of Chingudi dalma by Minakhi Behera will definitely help you in its preparation. The Chingudi dalma can be prepared within 10 minutes. The time taken for cooking Chingudi dalma is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Chingudi dalma step by step. The detailed explanation makes Chingudi dalma so simple and easy that even beginners can try it out. The recipe for Chingudi dalma can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Chingudi dalma from BetterButter.

Chingudi dalma

Ingredients to make Chingudi dalma

  • arhar dal 1 cup
  • 1 brinjal
  • 1 potato
  • small cube of pumpkin
  • 2 medium tomato
  • 100 gm fresh prawn washed
  • haldi powder a pinch
  • salt as per taste
  • onion 1
  • Green chilli 2
  • 4 cloves garlic
  • Pinch of hing
  • 2 tsp jeera
  • 1 tsp mustard
  • Dry red chilli 2

How to make Chingudi dalma

  1. Cut the veggies into cubes.
  2. Add them to the pressure cooker along with dal.
  3. Add tomato, haldi and salt.
  4. Add water just to immerse dal and veggies.
  5. Pressure cook in medium flame till 3 whistles.
  6. Wait till the pressure is gone.
  7. When hot add mustard, jeera and pinch of hing.
  8. Add dry red chilli, finely chopped onion and green chilli .
  9. Add chopped garlic and stir.
  10. Add the prawns.
  11. Add little haldi and salt.
  12. Cover and stir in between.
  13. When prawns change colour and become little soft, add the cooked dal.
  14. Simmer and boil for 5 minute.
  15. Turn off flame. Sprinkle roasted jeera powder.
  16. Serve hot with roti or rice.

My Tip:

Always try to choose fresh prawns. Medium sized or smaller prawns are best as they give nice aroma to the dish, adjust consistency as per your liking by adding warm water but do not make too thin. It tastes best when little thick.

Reviews for Chingudi dalma (1)

Diksha Wahi2 years ago

Delicious dish, I wish the image was a little better, does not do justice to the dish!

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