LUCHI O CHOLAR DAL

Breakfast, Lunch or Dinner..... it is an all time favourite at Bengali homes. In fact, luchi or poori is part of our identity for an Indian besides rice. Luchi is considered a main and with it many a veg and non-veg sides do go .... depending on the time you are having it. If it is for breakfast, we have it with Chola / Chana / Bengal Gram dal, Dum Aloo... if for lunch... luchi and mangsho[meat curries] is what the Bongs crave for. Luchi comes as very handy for us. A sudden guest at home, we always have the options of preparing it and serving it with a dal or potato curry, a home made dessert alongside, makes it complete.

Luchi/Poori is a saviour at my home. The easiest way to bring smile to my bread loving men is these. Easier for me to do as it is not a time consuming process like stuffed flat breads. I serve luchi with various kinds of veggies at different times. This time with cholar dal made with a twist. Instead of doing it with coconut, I used some tomato sauce in it. Few years back I saw a catering house in Calcutta doing it this way. Given here recipes of both luchi and cholar dal.

INGREDIENTS :[for the luchi / Puffed Bread]

Refined Flour : 300gm
Salt : 2pinches
Oil : 2tbsp + 100ml to fry
Water : As Required


INGREDIENTS :[for the Bengal Gram Dal]

Chana Dal [Bengal Gram] : 100gm
Ginger Paste : 1tbsp
Cumin Powder : 1tsp
Turmeric powder : 1tsp
Cumin Seeds : 2pinches
Green Chilli : 2-3[slitted]
Dry Red Chilli : 2[slitted]
Tomato Ketchup : 1/2small tea cup
Oil : 1tbsp

METHOD :

Let us prepare the dough first. Take the refined flour in a bowl. Add the salt and 2tbsp oil to it.

Rub well for 1-2 minutes.

Add water little by little, and keep rubbing until a soft yet firm dough is formed. This may take 10 minutes.

Once done, cover with a moist piece of cloth. Keep aside for 1/2 an hour.

For the Dal..... soak it overnight in enough normal water or soak in hot water for 2 hours.

Pressure cook up to 2 whistles.

Heat 1tbsp oil in a wok. Temper with cumin seeds and halved dry red chillies.

Add the ginger paste and saute for 1 minute. Add the cumin powder, turmeric powder, salt. Saute for 1/2 a minute. Add the tomato sauce, mix well.

Pour the dal and fold in well. Pour 1small cup water and the slitted green chillies. Let boil for few minutes.

Now the Luchi.

Remove the wet towel. Rub again for 1minute. Make small balls out of the dough.

With help of rolling pin and base, roll out small round shaped luchi. Apply little oil while rolling the luchis.

Heat 100 ml oil in the wok. Here is the trick. The oil should not be too hot or towards cold. It should be moderate for fluffy luchi.

Fry one by one. Once one side puffs up, turn over, as it puff, transfer onto a tissue paper to get rid of excess oil.

Serve hot with Cholar dal and rosogolla.