A famous recipe of Indian Bengali Kitchen. It is prepared with moong dal / split green gram and prawns.
250 gms Moong dal
1 bay leaf
1 tsp haldi
1” piece of ginger
12 red chilies
1 tsp garam masala
1 dozan large prawns
2 onions [slice and fried]
Soak moong dal overnight with a pinch or soda bicarbonate.
Grind together haldi, ginger, red chilies, garam masala powder and make masala.
Wash, drain and fry dal in hot ghee. Remove before it loses yellowish color. Boil fried dal till tender but not mashed.
Fry prawns on a flow fire till half done. Remove from the ghee.
In the same ghee, fry the bay leaf and masala till brown and oil separates. Add this together with ghee to the cooked dal, and add the prawns. Cook on a slow fire till prawns are tender, and dal is quite thick.
Garnish with fried onions and serve hot with puris.