Luchi and Cholar Dal, the default food item for the Durga Puja days.
Luchi and Cholar Dal
4
servings40
minutes30
minutesLuchi and Cholar Dal are an integral part of Durga Puja’s culinary traditions. It is a classic Bengali delicacy that represents the grand festival celebrated in India. The deep-fried puffy bread, Luchi, paired with the mildly spiced lentil curry, Cholar Dal, creates a perfect harmony of flavors and textures that is sure to leave your taste buds wanting more. This dish has significant cultural significance as it is a part of the traditional Bengali cuisine passed down through generations. Our recipe for Delicious Luchi and Cholar Dal is here to guide you through the process, and you can recreate this authentic Bengali delicacy in your own kitchen. Add this classic dish to your Durga Puja feast and indulge in the traditional flavors of Bengal.
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Ingredients
- Luchi
2 cups of Maida (All-Purpose Flour)
1 tsp of Sugar
1 tsp of Salt
2 tbsp of Ghee or Oil
Water as needed for kneading dough
Oil for deep frying
- Cholar Dal
1 cup of Chana Dal (Bengal Gram)
1 Bay Leaf
1 tsp of Cumin Seeds
2 Green Chillies, slit
1 tsp of Ginger Paste
1 tsp of Turmeric Powder
Salt to taste
1 tsp of Sugar
1 tsp of Ghee
2 cups of Water
Chopped Coriander Leaves for garnishing
Directions
- Luchi
- In a mixing bowl, add maida, sugar, salt and ghee. Mix it well.
- Add water little by little and knead it to make a soft dough.
- Cover it with a damp cloth and let it rest for 30 minutes.
- After 30 minutes, divide the dough into small equal portions and roll it into small circles.
- Heat oil in a deep frying pan on medium heat.
- Once the oil is hot, add the luchi into the pan and fry until golden brown.
- Serve hot with cholar dal.
- Cholar Dal
- Rinse the chana dal well and soak it in water for at least 30 minutes.
- Drain the water and transfer the dal into a pressure cooker.
- Add bay leaf, cumin seeds, green chillies, ginger paste, turmeric powder, salt, sugar and ghee to the pressure cooker.
- Pour 2 cups of water and give it a stir.
- Pressure cook it for 3-4 whistles or until the dal is cooked completely.
- Once the pressure is released, open the cooker and give the dal a stir.
- Garnish it with chopped coriander leaves and serve hot with luchi.
Quick Notes
- For making the dough of luchi, use chilled water instead of room temperature water. This will make the luchis crispier.
- While rolling out the dough for luchi, apply gentle pressure and roll it out evenly. Too much pressure can cause the luchis to become dense and hard.
- While frying the luchis, make sure the oil is hot enough. If the oil is not hot enough, the luchis may turn out oily and unappetizing.
- To make the cholar dal more flavorful, add some whole spices like bay leaf, cinnamon, and cardamom while cooking.
- Soak the chana dal for at least 2 hours before cooking. This will help in quick cooking and also make the dal more digestible.
- Do not add too much water while cooking the cholar dal. It should have a thick consistency and not be too watery.
- Add a pinch of hing (asafoetida) while tempering the dal. It will help in reducing bloating and also add a nice flavor to the dish.
- Garnish the dal with fresh coriander leaves and serve hot with luchi for a delicious and satisfying meal.
