Скачать или смотреть Bengali Food Special | Cholar Dal & Luchi | Curries of India by Borosil

We’re kicking off Curries of India with a comforting Bengali classic—Cholar Dal.
Slow-cooked chana dal, tempered with whole spices, fried coconut bits, and just a hint of sweetness… it’s hearty, delicate, and full of nostalgia in every spoon. Served with puffed, golden luchis, but honestly? It goes well with anything (and everything) made with love.

Cholar Dal

Ingredients:

●Chana Dal (Cholar Dal) – 2 cups
●Cashews – 2 tbsp
●Raisins (Kismis) – 2 tbsp
●Oil – 2–3 tbsp
●Ghee – 1–2 tbsp
●Dried Red Chillies – 2 nos.
●Bay Leaves (Tej Patta) – 2 nos.
●Cinnamon Stick (Dalchini) – 2 inch
●Cardamom Pods (Elaichi) – 2–3 nos.
●Cumin Seeds (Jeera) – 1 tbsp
●Turmeric Powder – 1 tsp
●Red Chilli Powder – 1 tsp
●Garam Masala – 1 tsp
●Green Chillies – 2–3 nos.
●Ginger (grated or paste) – 1 tbsp
●Water – 4–5 cups
●Sugar – 2 tbsp
●Salt – as required

Luchi

Ingredients:

●All-Purpose Flour (Maida) – 2 cups
●Warm Water – as required
●Oil/Ghee – 2 tbsp
●Salt – as required
●Oil – for deep frying

Instructions for Cholar Dal:

1. Wash the dal thoroughly until the water runs clear. Soak for 4–5 hours.
2. In a pressure cooker, heat oil, ghee and add 2tsp turmeric powder, 2 bay leaves and add the dal and pressure cook with enough water to cook it completely.
3. In another Kadhai, heat 1tbsp mustard oil, add dried red chillies, cumin seeds, cinnamon sticks and let it splutter.
4. Add the cooked dal and the powdered spices.
5. Add salt as needed and cashews, and raisins and mix well.
6. Finish with ghee and garam masala. Mix well.

Instructions for Luchi:

1. In a mixing bowl, combine flour, salt, and 2 tbsp oil. Crumble together.
2. Gradually add warm water to knead into a soft but firm dough (not too tight or too soft).
3. Cover the dough with a damp cloth and rest for 30 minutes.
4. Divide the dough into small balls. Lightly oil the surface and rolling pin, then roll into
round, even discs.
5. Heat oil for deep frying. To test, drop a small piece of dough—it should rise
immediately.
6. Deep fry each disc. They should puff up instantly. Flip and fry both sides evenly
7. ⁠Drain excess oil and serve hot with Cholar Dal.

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