Kalai Dal Chingri Diye/White Lentil with Shrimp

Kalai dal(not sure what it is called in english) or urad dal is an integral part of Bengali cuisine for the people who have their roots in West Bengal. Kalier dal and potato curry with poppy seeds paste are their best vegetarian comfort food with plain rice. My parents migrated from Bangladesh erstwhile East Bengal. This dal is not that popular for them at all. My ma prepared this with shrimp always, never its vegetarian version. This preparation is very  common for Bangal people(who migrated from Bangladesh).

kailer dal is bit slimy. Unlike West Bengal people we dry roast dal to get rid of some sliminess and it releases nice nutty aroma. Very basic pantry friendly spices are required. Serve with plain rice and salad.

Ingredients~

(US customary units)

1/2 lb. shrimp,cleaned and de-veined

1/2 cup kalaier dal

1/3 cup green peas

1 tbsp. ginger paste

4 green chilies, slightly slit

1/2 tsp salt

1/4 tsp Bengali five spice seeds

1/4 tsp turmeric powder

1 dry red chili

4 tbsp oil oil 

1 bay leaf

1/4 tsp sugar(optional

1/3 tsp each of dry roasted and grounded cumin seeds and coriander seeds

Method~

Dry roast over medium heat until light brown. Wash and boil with one cup of water, little salt and turmeric until soft but firm. Mix shrimp with little salt and turmeric. Heat 2 tbsp. oil in a pan over medium heat. Saute shrimp until it changes its color. Do not over cook shrimp. Remove from the pan and set aside. In the same pan add remaining oil and add five spice seeds, bay leaf and dry chili followed by ginger paste. Saute for a minute and add boiled dal. Let it boil, cover and cook for 10 minutes on low heat with the lid on.  Add shrimp, peas and green chilies. Cook for another five minutes. At last add sugar and remaining salt. Have a taste test and adjust accordingly. Adjust gravy consistency. Sprinkle roasted spices and stir well. Serve with rice.

Happy Cooking!