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Luchi Cholar Dal Recipe
Sneha Paul

Luchi Cholar Dal

Luchi Cholar Dal is a classic and deeply cherished Bengali culinary combination, often reserved for special occasions, festivals like Durga Puja, or a blissful weekend breakfast.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 2 people
Course: Breakfast, Main Course
Cuisine: Bengali, Indian
Ingredients Method

Ingredients
  

Cholar Dal Ingredients:
For the Dal:
  • ½ cup chana dal split chickpeas, washed
  • ½ tsp salt
  • 2 cups water
For the Tempering (Tadka):
  • 1 tbsp ghee
  • 1-2 tbsp chopped fresh coconut
  • 2 dried red chilies
  • 2 small bay leaves
  • 2 cloves
  • 2 green cardamom pods
  • 1- inch cinnamon stick
  • ¼ tsp cumin seeds
  • 2 pinches of asafoetida hing
  • 1 tsp grated ginger
  • ¼ tsp turmeric powder
  • ⅛ tsp salt
  • 1 tbsp sugar
  • 1-2 green chillies
Luchi Ingredients:
  • 1 cup all-purpose flour maida
  • ⅛ tsp salt
  • 1 tbsp oil
  • ⅓ cup warm water
  • Oil for deep-frying

Method
 

Cholar Dal Instructions:
  1. Pressure cook chana dal with salt and water for 5-6 whistles until tender.
  2. Heat ghee in wok. Add coconut and fry until light golden, then remove and set aside.
  3. In the same ghee, cook the whole spices for 30 seconds until fragrant.
  4. Stir in hing and ginger, cook for 30 seconds until aromatic.
  5. Add turmeric powder. Pour in the cooked dal with its water.
  6. Stir in the remaining salt, sugar, and green chilies. Bring to a boil, add the fried coconut, and simmer for 1-2 minutes.
Luchi Instructions:
  1. Combine flour, salt, and oil. Gradually add warm water and knead into a firm dough.
  2. Cover with a damp cloth and rest for at least 15 minutes.
  3. Divide the dough into 8-10 balls and roll into small, thin circles.
  4. Deep fry in hot oil, pressing to help them puff up, until pale golden.
  5. Serve hot Luchi with Cholar Dal and Begun Bhaja.