Luchi and Chola Dal with Begun Bhajja- Bengali Recipe

 

 

One of the most common breakfast for a Bengali is Luchi and Cholar Dal, many times accompanied by Begun Bhajja specially during lunch time. Ok do not panic, I will explain what are those.

Luchi is a form of Indian bread made of soft all purpose flour, fried deep, they are not as big as parathas but rather small in size. Cholar Dal is a thick curry made of split chickpeas or bengal gram lentil and begun bhajja is nothing else than fried bringjal or better known as egg plant, sometimes coated with corn starch or gram flour (besan).

So by now, those of you who regularly visit my blog and FOLLOW it, might have understood that my today's recipe is of Luchi and Chola Dal, exited? Let's Begin....

For easy understanding this time I am breaking the recipe into two parts, thus you will find INGREDIENTS and STEPS two times, one would be for LUCHI and the other would be for CHOLA DAL. Do not get confused.

Ingredients for Chola Dal:

• 1 cup split bengal gram (chola dal) - soaked
• Salt - as per taste
• 1/4 tsp turmeric powder (haldi)
  
• 4 - 5 black pepper corns
• 1 tbsp ghee
• 2 bay leafs
• 2 dried red chillies
• 1/3 cup fresh chopped coconut slices
• 1 tsp sugar
• 1/2 tsp lemon juice
• 1/2 cup chopped coriander

Ingredients for Luchi:

• 2 cup of all purpose flour (maida)
• 1 pinch of baking powder
• 1 tsp salt
• 1 tsp oil

Steps to make Chola Dal:

Pressure cook bengal gram in 1 - 2 cups water

• Add salt
• Add turmeric (haldi)
• Add pepper corns

Cook till 2 whistle blows.

Remove it from heat and let it rest for 5 - 10 minutes.

• Heat ghee in a non stick pan
• Add bay leafs
• Add dry red chillies
• Add coconut slices

Saute until coconut turns light brown.

• Add pressure cooked bengal gram

Mix well.

• Add sugar
• Add lemon juice

Mix well and cook until thick.

Place chola dal in a serving bowl.

Garnish with coriander.

Chola Dal or Cholar Dal is ready, we will serve it hot along with Luchi.

Steps to make Luchi:

• Take a mixing bowl.
• Put flour (maida)
• Add salt
• Add baking soda
• Add 1 tsp oil

Mix well, until everything combines properly.

• Add little water (only as much as required)

Knead to form a stiff dough.

Cover and Set aside for 10 to 15 minutes.

Divide dough into small equal portion and roll out into small disc.

Heat sufficient oil in a deep frying pan (kadai) - for deep frying luchi.

Deep fry this disc in hot oil till they puff up.

Drain extra oil and keep on absorbent paper for absorbing any excess oil.

Luchi is ready.

Take a plate, place the chola dal / cholar dal and luchi together and serve it hot.

Luchi and Chola Dal is served. Hope you all will like this traditional Bengali recipe.

Bonus Recipe: Begun Bhajja or Egg plant Fitters.

Slice 1 or 2 full size egg plant - horizontally, or vertically like disc shape.

Take a bowl.

• Add 3 tbsp besan (gram flour)
• Add 1 tsp of azwain (bishop's weed)
• Add 1 tsp black salt
• Add 1/2 tsp salt
• Add 1 tsp turmeric
• Add 1 tsp red chilli powder
  
• Add water (as required)

Make a thick batter out of it.

Dip and Coat the egg plant (begun) with the batter.

Fry in medium hot mustard oil, until golden brown.

If you do not like the taste of mustard oil, then take refine oil and add 1/4 ratio of mustard oil in refine oil.

Take it out on a plate, sprinkle some chaat masala on top.

Begun Bhajja is also ready to be served with Luchi and Chola Dal.

A must breakfast or supper menu for bengalis, now - a must have menu, for all of you.

Try it and let me know whether you liked it or not.

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