Chingri Do Piaza and Pumpkin Dal

A Bengali-style prawn curry — do piaza meaning double onions, cooked two ways for sweetness and body — served with a comforting, lightly spiced pumpkin dal. Fragrant, warming and satisfying.

Why this works

• Onions cooked two ways — some fried deep gold for the base, some added later — give the do piaza its sweet depth and texture.
• Cooking the prawns briefly at the end keeps them plump and tender rather than tough.
• A pumpkin dal alongside balances the spiced prawns with something soft, sweet and comforting.

Ingredient notes and swaps

• Raw prawns — added late so they stay juicy; king prawns look and eat best.
• Onions — the heart of the dish; be patient browning the first batch.
• Pumpkin or butternut squash — for the dal; it melts to a sweet softness.
• Red lentils — quick-cooking, for the dal base.
• Ginger, garlic, turmeric and cumin — the aromatic foundation; green chilli for warmth.

Chingri Do Piaza and Pumpkin Dal

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Pumpkin Dal has a savoury, slightly sweet, and warm flavour with notes of spice combined with the earthy taste of Lentils and the sweetness of Pumpkin. The dish has a rich and creamy texture, enhanced by the aromatics and a final tempering for a spicy finish.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Indian

Calories: 910

Ingredients Method Nutrition Notes

Ingredients

  

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For the Chingri Do Piaza

• 2 Onions: one roughly chopped; the other thinly sliced into half-moons
• 4-cm piece of Ginger, roughly chopped
• 6 Garlic Cloves, peeled
• 4 Tbsp Vegetable Oil
• 1 Tsp Turmeric
• 1 Tsp Ground Coriander
• ½ Tsp Ground Cumin
• 1 Tsp Salt
• 100ml warm Water
• 450g Raw Prawns, deveined and shelled
• 2 Green Chillies, slit in the middle
• 1 Tbsp Lemon Juice
• 2 Tbsp chopped Coriander

For the Dal

• 200g Red Lentils
• 3 Tbsp Vegetable Oil
• 1 Onion, thinly sliced
• 2.5-cm Ginger, grated
• 250g Pumpkin Puree
• 1 Tsp Turmeric
• ½ Tsp Chilli Powder
• 1 ½ Tsp Salt
• 300ml Water
• 1 Tbsp Tomato Purée

For the Tempered Spices

• 2 Tbsp Ghee
• 1 Tsp Cumin Seeds
• 1 Tsp Chillies Flakes
• 4 Garlic Cloves, thinly sliced

Method

 

For the Chingri Do Piaza

1. In a food processor, blitz the chopped Onions with the Ginger and Garlic.
2. Heat the oil in a frying pan over a medium-high heat
3. Add the sliced Onions and stir until they are nicely caramelised
4. Add the Onion paste followed by the ground Spices and stir for a minute, then add the Salt and warm Water, and bring to the boil
5. Reduce the heat to medium and keep stirring until the water reduces and the raw smell of the garlic is gone
6. When the oil is visible around the edges of the onion mix, add the Prawns and Green Chillies, and continue to stir until the Prawns are pink and no longer translucent.
7. Add the Lemon Juice and taste for seasoning
8. Garnish with chopped fresh Coriander

For the Pumpkin Dal

1. Wash the Lentils in several changes of cold water until the water runs clear
2. Soak the Lentils for 30 minutes
3. Drain well.
4. Warm the Oil in a heavy-based pan that has a lid over a medium heat
5. Add the sliced Onions and stir until they start to turn brown
6. Add the Ginger and keep stirring.
7. Add the Pumpkin Paste along with the Turmeric and Chilli Powder, and stir for a minute
8. Add the Salt and the drained Lentils
9. Stir for a few more minutes, then add the measured Water and bring to the boil
10. Partially cover and reduce to a simmer for 10-20 minutes
11. Leave the lid slightly ajar - you need to keep stirring the dal at regular intervals
12. When the Dal and Pumpkin are cooked, remove the lid, add the Tomato Purée, and stir to ensure it does not get stuck at the bottom of the pan
13. Take the Dal off the heat
14. Temper the Dal before serving
15. Heat the Ghee in a small frying pan over a medium heat
16. Add the Cumin Seeds followed by the Chilli Flakes and then the Garlic
17. Keep stirring to ensure the Garlic is cooked evenly
18. When the Garlic starts to turn brown, tip the contents of the pan into the Lentils
19. Taste for seasoning before serving.

Nutrition

Calories: 910kcalCarbohydrates: 53gProtein: 68gFat: 51gSaturated Fat: 6gSodium: 270mgFiber: 12gSugar: 13g

Notes

For perfectly caramelised onions, be patient. Slow cooking develops a deep sweetness and rich colour.
Avoid overcooking prawns; they become rubbery quickly. Cook until just pink and opaque.
Stir the dal regularly, especially after adding tomato puree, to prevent sticking and ensure even cooking.

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Tips for success

• Take your time browning the first onions — it is the flavour base of the whole curry.
• Add the prawns only in the final few minutes so they do not toughen.
• Cook the dal until the lentils collapse and the pumpkin is soft.
• Finish both with fresh coriander and a squeeze of lime.

Make ahead, storage and reheating

• Make ahead — the curry base and dal are better the next day; add the prawns when reheating.
• Storage — keeps three days in the fridge.
• Freezing — the dal freezes well; freeze the curry base without the prawns.

What to serve it with

• With basmati rice or warm flatbread, and the pumpkin dal alongside.
• A spoon of yoghurt and a fresh chilli for those who want more heat.

FAQ

What does do piaza mean? Literally double onions — onions used in two forms and at two stages for sweetness and body.

Can I use frozen prawns? Yes — defrost and pat dry, and add them right at the end.

No pumpkin — what else? Butternut squash or sweet potato both work beautifully in the dal.

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