Entree: India – Bengal – লুচি ও ছোলার দাল ➤ Luchi o Cholar Daal (fried puffed flatbreads with spiced chickpea curry)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- For the Luchi dough:
  - 3 cups (375 g) all-purpose flour (maida)
  - 1 tsp (5 g) salt
  - 3 tbsp (45 g) ghee or vegetable oil, plus extra for kneading
  - 1 cup (240 ml) lukewarm water, or as needed to form a soft dough
  - Vegetable oil for deep frying, about 4 cups (960 ml)
- For the Cholar Dal:
  - 1 cup (200 g) chana dal (split Bengal gram), rinsed and soaked 1–2 hours
  - 3 cups (720 ml) water for cooking
  - 1/2 cup (50 g) fresh grated coconut or unsweetened desiccated coconut rehydrated
  - 1 bay leaf
  - 1 tsp (5 g) grated fresh ginger
  - 2 green chilies, slit
  - 1/2 tsp (2.5 g) turmeric powder
  - 1 tsp (5 g) cumin seeds
  - 2 tbsp (30 g) ghee or vegetable oil
  - 1 tbsp (20 g) jaggery or packed light brown sugar, adjust to taste
  - 1 tsp (5 g) kosher salt, or to taste
  - 1 tbsp (15 ml) lemon juice or to taste
  - Optional garnish: 2 tbsp (20 g) fried onions and 2 tbsp (8 g) chopped fresh cilantro

Instructions

1. Make the cholar dal: drain soaked 1 cup (200 g) chana dal, place in a saucepan with 3 cups (720 ml) water, 1 bay leaf, 1/2 tsp (2.5 g) turmeric and the grated coconut, bring to a simmer and cook gently until the dal is tender but still holds shape, about 25–30 minutes; while dal cooks, heat 2 tbsp (30 g) ghee in a small pan, add 1 tsp (5 g) cumin seeds, grated ginger and slit green chilies, fry briefly and stir into the cooked dal, add jaggery 1 tbsp (20 g) and 1 tsp (5 g) salt, simmer 2–3 minutes, finish with 1 tbsp (15 ml) lemon juice and keep warm.
2. Make the luchi and serve: combine 3 cups (375 g) all-purpose flour, 1 tsp (5 g) salt and 3 tbsp (45 g) ghee in a bowl, add lukewarm water 1 cup (240 ml) a little at a time to form a soft but not sticky dough, knead until smooth and rest 20–30 minutes; divide into golf-ball sized portions, roll each into a 4–5 inch (10–12 cm) thin circle, deep fry in hot oil (about 350°F/175°C) from 1–2 luchis at a time until they puff and are lightly golden, drain on paper towel and serve immediately with hot cholar dal spooned alongside, garnished with fried onions and chopped cilantro.