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Crispy Luchi with protein-packed Matimahor Dal – a perfectly spiced comfort food that warms your soul!
Experience the magic of Bengali celebrations with Luchi, a soft, puffy, deep-fried bread. Made from refined flour (maida), these ethereal white pillows are incredibly light and airy. A quintessential part of any festive meal or Sunday breakfast, they are traditionally paired with classics like Aloo Dum or Cholar Dal.
Serving size: 4 pieces
Prepare the Dough (10-12 minutes)
A rustic and creamy black lentil dal from Assam, slow-cooked to perfection. Flavored with ginger and a hint of mustard oil, this comforting dish is a staple in Assamese cuisine, best enjoyed with steamed rice.
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Crispy Luchi with protein-packed Matimahor Dal – a perfectly spiced comfort food that warms your soul!
This assamese dish is perfect for breakfast. With 663.76 calories and 19.52g of protein per serving, it's a nutritious choice for your meal plan.
Rest the Dough (30 minutes)
Divide and Roll the Luchis (10 minutes)
Fry the Luchis (15 minutes)
Serve Immediately
Serving size: 1 cup
Prepare the Lentils: Rinse the whole urad dal under running water until the water runs clear. Place it in a large bowl and cover with 4 cups of water. Let it soak for at least 8 hours or overnight.
Pressure Cook the Dal: Drain the soaked dal completely. Transfer it to a pressure cooker. Add 4 cups of fresh water, grated ginger, minced garlic, slit green chilies, turmeric powder, salt, and the pinch of baking soda. Stir well to combine.
Cook Until Tender: Secure the lid of the pressure cooker. Cook on medium-high heat for 6-7 whistles, or for about 25 minutes. Once done, turn off the heat and allow the pressure to release naturally. This is crucial for tender lentils.
Create a Creamy Texture: Carefully open the cooker. The dal should be very soft. Using the back of a sturdy ladle, mash about one-third of the dal against the side of the pot. This process releases starches and creates the signature thick, creamy consistency. If the dal seems too thick, add 1/2 cup of hot water and simmer for 5 minutes, stirring occasionally.
Prepare the Tempering (Tadka): In a small pan or tadka pan, heat the mustard oil on medium-high heat until it just begins to smoke. Immediately lower the heat to low.
Sizzle the Spices: Add the bay leaf, dried red chilies, and panch phoron to the hot oil. Let them splutter for about 30 seconds until fragrant. Be careful not to burn them. Add the hing and swirl the pan for another 10 seconds.
Combine and Finish: Immediately pour the hot, sizzling tempering over the cooked dal in the pressure cooker. Mix well to incorporate the flavors. Stir in the fresh lemon juice.
Garnish and Serve: Garnish with freshly chopped coriander leaves. Serve Matimahor Dal hot with steamed rice (Joha rice is traditional) and a side of pitika (Assamese mashed potatoes).
