Bengali Cholar Dal & Fulko Luchi( Bengal gram soup/curry & Fried Puffed Bread )....:)

Cholar dal with luchi on a Sunday morning breakfast followed by a sandesh sweet is just heavenly.I think most of the bengali loved this combination.In my house this is a all time favourite menu.

Cholar dal is one of my favorite lentils. Cholar dal or chana dal is prepared in different ways through out India. This preparation is very specific to Bengal. This is a very traditional Bengali recipe  simmered lentils with little bites of coconut, a hint of sweet and  redolent of spices.This is also a part of  any festive occasion.This dal is aromatic and cooked with the very fragrant spices like cinnamon and cardamom with some ginger and little bites of fried coconut (some times if you need add few dry fruits also) very different from the everyday affair. Cholar dal is best combination with  Luchi, Kochuri or chapaties.

These  puffed fried breads/Luchi very much like poori, but for luchi  Bengali are used maida or all purpose flour . Luchi is a deep-fried flat bread made by Maida/All Purpose Flour. A dough is prepared by mixing fine maida flour with water and spoonful of ghee or oil, which is then divided into small balls. These balls are flattened using a rolling-pin and individually deep-fried in cooking oil or ghee and they are usually served with this type special curry.

So here I share my 'Cholar dal & Luchi'  recipe with all of you.Hope you also enjoy with this recipe...:)

Ingredients:-
For Cholar Dal/Bengal gram soup/curry ...:)

1. 2 cups chana dal/cholar dal/ Bengal grams
2. 1/2 tsp turmeric powder
3. 2 tsp ghee 
4. 3-4 small green cardamom
5. 2″ stick cinamon
6. 1/3 teaspoon cumin seeds
7. a  pinch of hing  / asafoetida 
8. 3 -4 red dry chilis
9. 2 tejpatta/Bay leaf
10. 1/2tsp fresh ginger(grated)
11. 2-3 tsp sugar, or to taste
12. salt to taste
13. fresh green chili pepper tor garnish – optional
14. 2 tsp grated fresh coconut
15. 2 tsp fresh coconut slices 
16. 1 tsp dry fruit

For Luchi/ Fried Puffed Bread ..:)

• Madia /All Purpose Flour : 2 cups
• Cooking Oil : 2 tbsp+1tbsp
• Salt : 1/4 tsp or  to taste
• 1-2 pinch sugar
• Warm Water
• Cooking Oil for deep frying
  

Method:-
Cholar Dal/Bengal gram soup/curry ...:)

1. At first wash the chana dal/chholar dal until the water runs clear. Add enough water for the lentils to be completely immersed and there should be an inch and a half of water above the level of the lentils.
   
2. Now pressure cook the dal with turmeric powder ,salt and sufficient water,for 5-6 mins after steam has built up in the cooker or say about 10-12 mins on the whole. The lentils should be soft and cooked by this time, if not you need to cook more.
3. Once the pressure is released, remove dal and keep aside.
   
4. Heat 1 tbsp oil in a pan/karai.  And shallow fry the coconut slices until golden. Drain and set aside.
5. Now heat ghee in a little bit big pan,enough to hold the cooked dal/lentils.
6. Add bay leaf,dry fruits, cinnamon, cloves, cardamoms and cumin seeds. Sauté for a few seconds.
   
7. After then add dry red chillies, grated ginger ,hing/asafoetida and sauté for a couple of seconds.
8. Now add grated  coconut  and fry till they turn brown. Add now the cooked dal along with salt, sugar and 1/2-1 cup of water.This dal is not supposed to be very soupy, but if you want to have a runny consistency you may add more water. If you want it thick, simmer to have the extra water evaporate.
9. When the dal almost done, add the fried coconuts  remove from heat.
   
10. Serve hot traditionally with luchi/poori. But you can be served as a side/soup  with rice.
    

Luchi/ Fried Puffed Bread ..:)

• At first in a large bowl blend the flour, salt and sugar in a large bowl. Rub the melted ghee into it and gradually using enough water to make a stiff but pliable dough.
• If you feel the dough is not sticking to your palm, then its ready.
• Cover the dough with muslin cloth and set aside for 30-40 minutes.
• Now divide the dough into 20(approximately) small balls.
  
• Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 5 to 6 inches round. Repeat the same process to roll out all dough.
  
  
  
• Heat oil in a deep frying pan/ kadhai until very hot. 
• Reduce the flame and slide in the rolled out poori/luchi.
• After then press the luchi, while frying with the back of a slotted spatula, this helps in making the luchis fluffy.
  
  
• Now take out of flame and Serve hot with any thick gravy curry.
  


Enjoy Your's Bengali Cholar Dal  & Fulko Luchi( Bengal gram soup/curry &  Fried Puffed  Bread )....!!!