A classic Bengali delicacy, this chana dal is slow-cooked until tender and infused with sweet and savory spices. Fried coconut bits and raisins add a delightful texture and flavor, making it a perfect side for luchis or rice.
Prep15 min
Cook30 min
Soak120 min
Servings4
Serving size: 1 cup
294cal
11gprotein
41gcarbs
Ingredients
1 cup Chana Dal (Also known as split Bengal gram)
4 cup Water (3 cups for cooking and 1 cup for adjusting consistency, plus more for soaking)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 tbsp Ghee (For authentic flavor, can be substituted with oil for a vegan version)
2 tbsp Coconut Slices (Thinly sliced from dry or fresh coconut)
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.
Tender baby potatoes simmered in a rich, aromatic gravy of tomatoes, yogurt, and classic Bengali spices. This comforting dish has a signature hint of sweetness and pairs perfectly with luchis or parathas.
About Cholar Dal, Bengali Luchi and Bengali Aloor Dum
Crispy luchi with perfectly spiced aloor dum & protein-packed cholar dal. A truly delicious comfort meal!
This bengali dish is perfect for lunch. With 949.28 calories and 23.63g of protein per serving, it's a nutritious choice for your meal plan.
11gfat
0.25 tsp Hing (Asafoetida)
1 inch Ginger (Finely grated)
2 piece Green Chilli (Slit lengthwise)
2 tbsp Raisins
1 tbsp Sugar (Adjust to taste for the characteristic sweet flavor)
0.5 tsp Garam Masala (Preferably Bengali garam masala if available)
Instructions
1
Soak and Cook the Dal
Rinse the chana dal thoroughly under running water. Soak it in ample water for at least 2-3 hours, or preferably overnight.
Drain the soaking water. Transfer the dal to a pressure cooker.
Add 3 cups of fresh water, turmeric powder, and salt. Stir well.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes. The dal should be cooked through and soft, but still hold its shape.
Allow the pressure to release naturally before opening the cooker.
2
Prepare the Tempering (Tadka)
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the coconut slices and fry until they turn golden brown and aromatic. Remove with a slotted spoon and set aside.
In the same ghee, add the bay leaf and dry red chilies. Sauté for about 30 seconds.
Add the cumin seeds. Once they start to splutter, add the hing and sauté for another 10 seconds.
3
Combine and Simmer
Add the grated ginger and slit green chilies to the pan. Sauté for about a minute until the raw aroma of ginger disappears.
Gently pour the cooked dal into the pan. Mix everything carefully.
Add the sugar, raisins, and the reserved fried coconut pieces. Stir to combine.
Bring the dal to a gentle boil. Reduce the heat to low and let it simmer for 8-10 minutes, allowing the flavors to meld. If the dal is too thick, add a little hot water to reach your desired consistency.
4
Finish and Serve
Sprinkle the garam masala powder over the dal and stir gently.
For extra richness, you can add another teaspoon of ghee at this stage.
Turn off the heat and let the dal rest for 5-10 minutes before serving. This helps the flavors to deepen.
Serve hot with luchi, puri, paratha, or steamed rice.
405cal
6gprotein
49gcarbs
20gfat
Ingredients
2 cup Maida (also known as all-purpose flour)
2 tbsp Ghee (melted, for the dough (moyan))
0.75 tsp Salt
1 tsp Sugar (helps with a soft texture)
0.5 cup Warm Water (adjust as needed)
2 cup Vegetable Oil (for deep frying)
Instructions
1
Prepare the Dough (10-12 minutes)
In a large mixing bowl, combine the maida, salt, and sugar. Whisk them together to ensure even distribution.
Pour the melted ghee over the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step, called 'moyan', is crucial for soft, flaky luchis.
Gradually add warm water, a little at a time, and begin to knead. Continue kneading for 8-10 minutes until you have a smooth, pliable, and semi-soft dough. It should be firm but not hard, and not sticky.
2
Rest the Dough (30 minutes)
Cover the dough with a damp kitchen towel or a lid.
Let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, which makes the luchis easier to roll and helps them puff up perfectly during frying.
3
Divide and Roll the Luchis (10 minutes)
After resting, knead the dough again for one minute to smoothen it out.
Divide the dough into 16 equal-sized small balls. Roll them between your palms to make them smooth and crack-free.
Apply a drop of oil to your rolling surface and rolling pin. Take one dough ball and roll it into a thin, even circle about 3-4 inches in diameter. Avoid using dry flour for dusting as it will burn in the oil.
4
Fry the Luchis (15 minutes)
Heat the oil in a deep kadai or pan over medium-high heat. To check if the oil is ready, drop a tiny piece of dough into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.
Carefully slide one rolled luchi into the hot oil. It will sink and then float up.
As it floats, gently press the center with the back of a slotted spoon. This encourages it to puff up completely like a balloon.
Once puffed, flip it over and cook for another 15-20 seconds. Luchis are traditionally pale white or a very light cream color, not golden brown.
Quickly remove the luchi from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil.
5
Serve Immediately
Repeat the frying process for all the remaining luchis.
Luchis are best enjoyed hot and fresh, right out of the kadai. Serve immediately with your favorite curry, such as Aloo Dum, Cholar Dal, or Kosha Mangsho.
300 g Onion (Approx. 2 medium onions, made into a fine paste)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
400 g Tomato (Approx. 2 large ripe tomatoes, pureed)
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (Adjust for desired color and mild heat)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 cup Curd (Plain, full-fat yogurt, whisked until smooth)
1 tsp Sugar (A key ingredient for authentic Bengali taste)
1.5 cup Hot Water
0.5 tsp Garam Masala Powder
1 tsp Ghee (For finishing)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Boil and Prepare Potatoes
Wash the baby potatoes thoroughly. Place them in a pot with enough water to cover them and add 1 tsp of salt.
Bring to a boil and cook for 10-12 minutes until they are just fork-tender but still firm. Do not overcook.
Drain the potatoes, let them cool slightly, and then peel off the skins.
Using a fork or toothpick, prick each potato multiple times all over. This is a crucial step to allow the gravy to penetrate.
2
Shallow Fry the Potatoes
Heat 1/2 cup of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is very hot and slightly smoking.
Carefully slide in the boiled and pricked potatoes. Fry them, turning occasionally, for 6-8 minutes until they are golden brown and have a light, crisp crust.
Remove the potatoes with a slotted spoon and set them aside on a plate.
3
Temper the Spices (Tadka)
Remove the excess oil from the pan, leaving about 3 tbsp. Reheat the oil on medium heat.
