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Dal Chingri Bhorta

Recipe by Poulomi Ghorai on InstagramAdded 4 November 2026.

15 minutes to prep, 20 to cook. Dal Chingri Bhorta is a Bengali shrimp and lentil mash that blends aromatic spices, mustard oil, and fresh coriander for a smoky, spicy flavor, perfect as a hearty accompaniment to steamed rice.

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Method

  1. Pressure cook the masoor dal in 1 cup water, tying it in a cheesecloth to control excess moisture; once done, squeeze out the excess water.

  2. Fry the prawns with salt and turmeric in mustard oil for 4 minutes, then set aside.

  3. Fry the garlic, chilli oil, and sliced onion separately until brownish, then set aside.

  4. Place all fried items on a plate together with the chopped coriander and chopped onion.

  5. Add a spoonful of chilli oil and mash everything together with some salt.

  6. Serve the bhorta over rice.

Tips while you cook

Drain cooked dal thoroughly
After pressure cooking, squeeze out excess water from the dal before mashing.
Fry prawns briefly
Cook the prawns with salt and turmeric in mustard oil for exactly 4 minutes, then set aside.
Separate frying of aromatics
Fry garlic, chilli oil, and sliced onion individually until brownish before combining.
Add extra chilli oil when mashing
Mix a spoonful of chilli oil into the mashed ingredients for consistent flavor.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Poulomi Ghorai made this.

The recipe comes from Poulomi Ghorai’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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