This is a part of the series ……. For the Chef in u
Contributed by YUMMRAJ’s favourite Chef ANONYMOUS
Super easy to make & Super good to eat……………
Luchi & Chholar Daal is a typical Bengali traditional breakfast.
Soak a cup of Chana daal (Chholar daal) for one hour. Add salt & turmeric & boil it in an open vessel till just done. Do not overcook it / do not pressure cook.
Heat 2 tablespoon of Cow milk Ghee (clarified butter made from cow milk) & lightly fry chopped coconuts, cashewnuts & raisins as shown in the picture.
Drain & keep aside.
Mix together ginger paste (1 teaspoon), Haldi / Turmeric powder (1/2 teaspoon), Jeera / Cumin powder (1 teaspoon) & Red chilli powder to taste (I use 1/2 tea spoon). Add 2 teaspoon water to dilute the paste a bit & mix well.
In the remaining Ghee (after frying the coconut, cashew etc), add ½ teaspoon whole jeera (cumin seed). Add the above-mentioned paste once the cumin seeds start crackling. Fry the mixture continuously till the ghee separates.
Add the boiled daal & mix well – Do the mixing lightly to make sure the daal does not get mashed.
Add salt to taste & 1 teaspoon sugar. Mix again. Add the fried coconut, cashews & raisins. Adjust seasoning.
Add ½ teaspoon Garam masala paste & u r ready with ur Chholar daal.
For Luchi, take 2 ups of Maida (refined flour). Add ½ teaspoon salt, 2 tablespoon refined oil / Ghee (clarified butter) & mix well. Knead it into a stiff dough using lukewarm water. Keep aside for 30 minutes.
Make lemon sized balls out of the dough.
Roll these out into discs of approx. 3 inches diameter.
Heat oil in a kadhai (wok). Slide in a disk & deep fry till puffed. Do not let it brown.
Serve freshly made Luchi & hot Chholar daal & enjoy a Bengali Classic Breakfast.