This is very special and delicious one from Bengal. Very easy to prepare.
How to make Luchi?
- All purpose flour – 1 cup
- Salt – 1/2 tsp
- Cooking oil – 1/2 tsp + 2 cup for deep frying
- Lukewarm milk – 1 cup
Step 1 – Take a bowl and add flour, salt, oil and mix it properly. Gently mix milk and flour and start kneading and make soft dough then cover it with wet cloth and keep aside for 30 minutes.
Step 2 – After 30 minutes make round ball from dough. Using rolling pin roll out like poori or chapati.
Step 3 – Take pan and heat oil for deep fry. Once oil is heated, add poori and fry it. Keep all puffy luchis in plate.
How to make Cholar Dal?
- Chana dal (Split bengal gram) – 1 cup
- Salt – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Fresh tomato puree – 2 tbps
- For tempering
- Clove – 2 pieces
- Cardamoms – 2 pieces
- Cumin seed – 1/2 tsp
- Bay leaf – 1 piece
- Whole dry red chili – 1 piece
- Red chili powder – 1/2 tsp
- Green chili – 1 tsp finely chopped
- Cashew nut – 5 pieces
- Resins – 5 pieces
- Fresh slice coconut – 5 pieces
- Grated fresh coconut – 1 tsp
- Coriander leaves- 1 tsp finely chopped
- Ginger paste – 1 tsp
- Asafoetida(hing) – 2 pinch
- Cooking oil – 1 tbsp
Step 1 – Wash and soak chana dal in water and keep aside for 40 minutes.
Step 2 – Pressure cook with two cup water, salt, turmeric powder, fresh tomato puree and let it cook till it gets three whistles. Simmer for few minutes. Cool it and keep aside.
Step 3 – Heat oil in a pan and add sliced coconut, resins, cashew nut; fry it then put it in plate and keep aside.
Step 4 – In the same pan add clove, cumin seed, cardamoms, bay leaf, ginger paste, green chili, red chili powder, grated fresh coconut Asafoetida(hing) and finally add dal. Cook all together for 2-3 minutes.
Step 5 – Add coconut, resin, cashew nut and cook for another 2-3 minutes.
Step 6 – Switch off flame and garnish with coriander leaves.
Serve Cholar dal with puffy Luchi and enjoy the yummy dish from Bengal.
Note : Optionally you can add 1/2 tsp sugar in Cholr dal if you like to get sweet flavor.