Dal Chenchki ( Red Lentils with Shallots)

Step 1: To begin making the Dal Chenchki Recipe, I will be using the pressure cooker to cook the entire dish in one pot

Step 2: Wash and dry the masoor dal in a towel as will be roasting it along with the seasoning

Step 3: Heat a tablespoon of ghee in the pressure cooker; add in the cumin seeds and bay leaf; allow them to crackle for a few seconds

Step 4: Next add in the onions and saute the onions till it changes colour and you get the aromas of the shallots

Step 5: I typically like to quarter the onions and then add it to the dal, but traditionally it is added as a whole

Step 6: Once the onions are roasted, add in the masoor dal and roast for about a minute on medium heat until you smell more aromatic flavors

Step 7: In the last step, add in the tomatoes, turmeric powder, green chillies, red chilli powder, garam masala powder and coriander powder

Step 8: Stir all the ingredient well and add 3 cups of water to the Dal Chenchki mixture

Step 9: Add in the salt to taste and cover the pressure cooker

Step 10: Pressure cook until you hear 2 whistles, after which turn the heat to low and cook for another 3 to 4 minutes

Step 11: Turn off the heat and allow the pressure to release naturally

Step 12: The dal will be cooking more inside the cooker even when the heat is turned off

Step 13: Once the pressure is released, you can then open the cooker and check the spice and saly levels and adjust according to taste

Step 14: Finally stir in the chopped coriander leaves and stir

Step 15: Serve the Dal Chenchki with Aloo Parwal Sabzi (another Bengali favorite) and hot rice, topped with ghee