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–+ servings

Chemmeen With Dal

Chemmeen marinated in masala and later cooked in dal and coconut milk.
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 3 people

Ingredients
  

  • 200 g Prawns washed and drained, Chemmeen
  • 30 g Toor dhal Tuvara parippu
  • 2 nos Tomatoes medium
  • 4 cloves Garlic
  • 1/4 cup Shallots Kunjulli
  • Ginger a small piece
  • 4 nos Green chillies split
  • 1/2 cup Thick coconut milk
  • 1 cup Light coconut milk grated coconut pressed with water
  • 1 tsp Mustard seeds
  • Curry leaves Few
  • Coriander leaves Few, chopped
  • Oil As reqd
  • Salt As reqd

Instructions
 

  • Cook the toor dhal in a pressure cooker until soft. Mash and keep aside.
  • Grind together tomatoes, garlic, shallots and ginger to a fine paste.
  • Coat the ground masala paste on the drained prawns and marinate for a few minutes.
  • Heat a pan and pour some coconut oil. Splutter mustard seeds and curry leaves. Stir in marinated prawns. Add split green chillies and saute for sometime.
  • Add the light coconut milk and allow it to boil. Lower the heat and add mashed toor dhal. Cook until the prawns are done.
  • Add the thick coconut milk and remove from fire before boiling starts.
  • Chemmeen with dal is ready and garnish with coriander leaves.
  • Serve the nutritious chemmeen dish hot.
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