Luchi Cholar Dal Recipe

Luchi Cholar Dal Recipe: The Bengali Breakfast of Champions!

Ask any Bengali, and they’ll tell you the combination of Luchi and Cholar Dal is pure nostalgia. It’s not just food—it’s the taste of Durga Puja and happy family gatherings!

In this post, we’re diving into the secrets of creating perfectly phulko (puffed) luchis and the famous, slightly sweet Bengali chana dal. Discover how the rich flavour of ghee, the crunch of fried coconut, and the aroma of whole garam masala transform simple lentils into an exquisite, soul-soothing curry. Follow my step-by-step guide to master this classic, no-onion, no-garlic (Niramish) delicacy. Your festive breakfast just got an upgrade!

Watch how to make Luchi Cholar Dal Recipe:

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Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr

Serves: 2 people

Cholar Dal (Bengali Split Chickpea Curry)

Ingredients:

For the Dal:

½ cup chana dal (split chickpeas), washed

½ tsp salt

2 cups water

For the Tempering (Tadka):

1 tbsp ghee

1-2 tbsp chopped fresh coconut

2 dried red chilies

2 small bay leaves

2 cloves

2 green cardamom pods

1-inch cinnamon stick

¼ tsp cumin seeds

2 pinches of asafoetida (hing)

1 tsp grated ginger

¼ tsp turmeric powder

⅛ tsp salt

1 tbsp sugar

1-2 green chillies

Instructions:

In a pressure cooker, combine the chana dal, salt, and water. Cook for 5-6 whistles, or until the dal is tender but not mushy.

Heat ghee in a pan or wok. Add the chopped coconut and fry until it turns light golden, then remove and set aside.

In the same pan, add the dried red chillies, bay leaves, cloves, cardamom, cinnamon, and cumin seeds. Cook for about 30 seconds until they become fragrant.

Stir in the asafoetida and grated ginger, cooking for another 30 seconds until the ginger is aromatic.

Add the turmeric powder and give it a quick stir. Pour in the cooked chana dal (including the cooking water). Mix well. Stir in the salt, sugar, and green chilies. Bring the dal to a boil, then add the fried coconut and let it simmer for 1-2 minutes.

Luchi (Puri/Puffed Fried Flatbread)

Ingredients:

1 cup all-purpose flour (maida)

⅛ tsp salt

1 tbsp oil

⅓ cup warm water

Oil, for deep-frying

Instructions:

In a large bowl, combine the all-purpose flour, salt, and oil. Rub the oil into the flour with your fingertips. Gradually add the warm water and knead to form a firm dough.

Cover the dough with a damp cloth and let it rest for at least 15 minutes.

Divide the dough into 8-10 small, equal-sized balls. Roll each ball into a thin, small circle. Heat oil for deep-frying in a wok or karahi. Once the oil is hot, carefully slide in one luchi at a time. Gently press down on the luchi with a slotted spoon to help it puff up. Flip and fry until it turns a pale golden color on both sides.

Serve the hot Luchi with the Cholar Dal and Begun Bhaja (fried eggplant slices) for a classic combination.

Print It Or Pin It For Later!

If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram, or you can also give your feedback in the comments section below.

Happy Cooking!

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