Daal Chhenchki

Daal or masoor daal (red lentil) is a part of every day’s meal in many Bengali households. While the sukno lonka (dry red chili) and peyaj (onion) foron is a classic preparation, this could certainly serve as a variation. It is delicious, rich, and easy to prepare. Daal chhenchki goes well with either roti or rice. The consistency of the daal being thicker than classic masoor daal, this is richer.

The daal should not be watery and should have consistency similar to Bengali chholar Daal.

Daal Chhenchki

Musoor daal cooked with onion, ginger and garlic perfumed with garam masala, this daal goes perfectly both with rice and roti.
Course Main Course, Side Dish
Cuisine Bengali
Keyword bengalidaal, masoordaal, musoordaal
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • ¾ cup of masoor daal/red lentil
  • 7 shallots
  • ½ tablespoon of ginger paste
  • ½ tablespoon of garlic paste
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of red chili powder
  • 1 tomato finely chopped
  • Salt to taste
  • 1 teaspoon of sugar
  • 1 teaspoon of cumin powder
  • 1 teaspoon of coriander powder
  • 1 teaspoon of garam masala powder
  • 2 tablespoons of oil
  • ½ teaspoon of cumin seeds
  • 2 bay leaves
  • 2 dry red chilies
  • ½ cup of curd/yogurt
  • 1 tablespoon of chopped coriander leaves


  • Wash the masoor daal, strain the water completely and keep the daal aside.
  • In a kadai, add oil and heat it. Temper the oil with cumin seeds, whole red chilies and bay leaves.
  • As the oil turns aromatic, add the shallots to the kadhai and saute them.
  • Add the chopped tomatoes, ginger and garlic paste to the kadhai.
  • Saute them till the onions are golden and the tomatoes soft.
  • Add the daal to the kadai and saute the daal till the daal changes its color
  • Add turmeric powder, cumin powder, coriander powder, red chili powder and salt to the kadai.
  • Fold and mix everything in the kadhai properly and continue sauteing for another 30 seconds.
  • Add 2 cups of water to the kadai and mix everythin well.
  • Beat the yogurt well and add the beaten yogurt to the kadhai.
  • Let the daal cook completely. Continue cooking till the daal reaches the desired consistency. The daal should not be watery. It should have a consistency similar to bengali chholar daal.
  • Add garam masala powder and sugar to the kadhai and give it a hearty mix.
  • Turn off the flame, garnish with chopped coriander leaves and serve with rice or roti.

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