One of Bengal’s most anticipated festivals, Durga Puja, unites family, happiness, and delectable cuisine. Cholar Dal and Luchi are two of the various delicacies that are served during the celebration. Not only are these two basic foods, but they also represent customs, cosiness, and fond memories. My grandma made this dish with love for every Durga Puja, thus it will always have special place in my heart as a family recipe. I’ll talk about my own experience and walk you through preparing this traditional Durga Puja meal in this blog.

When I was a child, my grandmother would get up early on Durga Puja mornings to make a large feast for the family. Fresh luchis cooking in the kitchen would fill the home with the perfume of cholar dal, which is sweet and spicy. It was a celebration of love, tradition, and community rather than just a meal.

After my grandmother passed away, the tradition of preparing this dish was followed by my mother. And I learned from her. now prepare Cholar Dal and Luchi for my family every Durga Puja, and with each bite, we feel connected to our roots, to those times of joy and festivity.

Table of Contents

Recipe Video

Ingredients for Cholar Dal:

1 cup chana dal (Bengal gram)
1 tablespoon turmeric powder
1 teaspoon ginger paste
1 teaspoon cumin seeds
1 teaspoon sugar
1 tablespoon ghee
2 dry red chilies
2-3 green chilies (slit)
2 bay leaves
5 cloves
3-4 cardamoms
1 small cinnamon stick
1/2 teaspoon asafoetida / hing
Handful of coconut chunks
Salt to taste
2 cups water (for boiling the dal)
Mustard oil for cooking

Instructions for Making Cholar Dal:

Prepare the Dal: Wash the chana dal thoroughly and soak it for about 30 minutes. Boil it in 2 cups of water with turmeric and a pinch of salt. Cook the dal until soft but not mushy.
Tempering the Spices: In a pan, heat oil and add cumin seeds, bay leaf, cloves, cardamom, cinnamon, hing/asafoetida. Let them splutter and release their aroma.
Add Ginger Paste and Chilies: Add ginger paste and green chilies to the tempering. Fry for a minute or two until the raw smell of ginger disappears.
Incorporate the Dal: Add the boiled chana dal to the pan and mix well. Adjust the consistency by adding a little water if required.
Sweeten the Dish: Add a teaspoon of sugar (optional) to balance the flavors and garam masala.
Finish with Coconut: Fry coconuts separately until golden brown and garnish the dal with it.
Simmer: Let the dal simmer on low heat for 5-10 minutes to absorb all the flavors. Turn off the heat and your flavorful Cholar Dal is ready to be served!

Ingredients for Luchi:

2 cups all-purpose flour (maida)
2 tablespoon ghee or oil (for the dough)
A pinch of salt
Warm Water (as needed to knead the dough)
Oil (for frying)

Instructions for Making Luchi:

Prepare the Dough: In a large bowl, mix the flour, ghee, and salt. Gradually add water and knead into a smooth, soft dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Roll the Luchis: Divide the dough into small equal portions and roll them into small, flat discs. Ensure the discs are neither too thin nor too thick.
Fry the Luchis: Heat oil in a deep frying pan. Once the oil is hot, fry the luchis one by one until they puff up and turn golden. Be sure to fry on medium heat to avoid burning.
Serve Hot: Serve the piping hot luchis with the freshly prepared Cholar Dal for a complete, festive meal.

Why Luchi and Cholar Dal?

This meal, particularly during Durga Puja, embodies the spirit of Bengali cuisine. The smooth, golden luchis are ideally complemented by the aromatic, somewhat spicy, and sweet flavours of the cholar dal. When combined, they produce a pleasing harmony that heightens the joyous atmosphere.

Serving Suggestions:

Serve this Durga Puja special Cholar Dal and Luchi with a side of a simple salad or fried brinjal slices. You can also enjoy this meal with a sweet dish like payesh or rasgulla to complete the festive platter.

FAQs:

1. What makes Cholar Dal different from other dals?
Cholar Dal is made with Bengal gram and is flavored with aromatic spices like cardamom, cinnamon, and coconut, giving it a sweet and spicy taste unique to Bengali cuisine.

2. Can I make Cholar Dal without coconut?
Yes, coconut is optional, but it adds a rich texture and subtle sweetness to the dish.

3. What can I serve with Luchi other than Cholar Dal?
Luchi pairs well with many dishes, including Aloo Dum, Begun Bhaja (fried eggplant), and even sweet dishes like Nolen Gurer Payesh.

4. Is Luchi the same as Puri?
While both are fried breads, luchi is made with all-purpose flour (maida) and is typically softer and lighter compared to puri, which is made with wheat flour.

5. How do I make luchi gluten-free?
You can try using gluten-free flour alternatives, though the texture may vary slightly from traditional luchi.

6. How do I store leftover Cholar Dal and Luchi?
Cholar Dal can be stored in an airtight container in the fridge for up to 2 days. Luchi is best enjoyed fresh, but it can be stored for a day and reheated.

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