Cholar Dal-Luchi

Cholar Dal is a Traditional Bengali styled dal which is often made during festivals and accompanied by luchi.Cholar dal and luchi.There’s nothing better than this to have on a Sunday morning.My Husband keep on asking me all the time to prepare it on Sunday morning. But unfortunately Sunday is the only day when i get little more time to sleep and that is the only reason why I prefer brunch on Sunday’s. But when it’s comes to any festival or special occasion or any Puja then I prefer “Cholar dal and Luchi” as a meal.


As the month of October starts,festive season is just knocking at the door and this the most special time for all the Bengali’s all over the world. Our biggest festival, Durga Puja is coming. Only 13 days left for Durga Puja.
Durga Puja marks the victory of Goddess Durga over evil demon Mahishasura. The festival is celebrated for 10 days , although there is more enthusiasm during the last 4 days .Durga Puja commemorates the annual visit of the Goddess with Her children to Her parents’ home, leaving finally on the Dashami to be re-united with Shiva.
This is the most happiest time for me.I am very excited because I will be going to my hometown for 15days,break from work and routine life,time for new clothes,accessories,shoes,jewellery and most importantly this is the only time when i can able to spend some quality time with my parents and sister.Probably this is the last post before Puja and this post is related to Durga Puja..

On the eight day of Durga Puja, known as “Ashtomi/Ashthami.Pushpaanjali is an integral part of Ashtami puja. Amost every Bengali eats totally vegetarian food on that day( i.e., no-onion, no-garlic food)
At our home every year on Astomi Maa prepares Cholar Dal and luchi. After pushpaanjali (offering prayers to God )and fasting we eat this as Breakfast.So thought of Sharing this recipe before Durga Puja…

Cholar dal is made with chana dal or bengal gram, usually thick unlike other dals and slightly sweet and fragrant due to the addition of whole spices or garam masala like bay leaf and cardamom. Unlike many other bengali recipes,for  this dal we won’t use” panch phoron”.
Luchi ( লুচি)is a deep-fried flat bread made of wheat flour ,it’s typical of Bengali cuisine, In order to make luchis, a dough is prepared by mixing fine maida flour with water and a spoonful of ghee,  If maida is substituted with ata, it is called a Poori.
RECIPE TYPE: main course
CUISINE: Bengali(Vegetarian)
SERVES: 3-4 person
  • 2 cups maida/all purpose flour
  • 2 tbsp ghee /oil
  • water as required
  • salt – a pinch
  • 1 cup-ghee /oil for deep frying
  • ·        In a mixing bowl, add the flour, salt, ghee and half cup of water.
  • ·        First mix everything with your hands so that the ghee or moyenincorporates very well in the mixture and then knead the dough by adding water as required. Knead to a smooth and soft dough.
  • ·        Cover the dough with a moist cloth and keep for a minimum of 20 -30mins.
  • ·        Make small balls,apply oil and with the help of rolling pin make luchi.
  •         Fry in hot oil and take out in a kitchen towel.

 Cholar Dal
Ingredients (measuring cup used, 1 cup = 250 ml):
1 & ¼ cup chana dal/ bengal gram
3 cups water for pressure cooking or 4-5 cups water for cooking in a pot
½ tsp turmeric powder
2 tsp sugar/chini or as required
½ tsp cumin powder/jeera powder
½ tsp coriender powder/dhania powder
¼ tsp red chilli powder/lal mirch powder or as required
For tempering(phoron):
2-3 green cardamoms/choti elaichi
1 medium bay leaf/tej patta
2-3 dry red chilies/sookhi lal mirch
a pinch of asafoetida/hing
1/2 tsp zeera
4tbsp freshly chopped coconut
1.5 tbsp ghee/ 2 tbsp oil (for a richer experience, use ghee)
  • ·        Soak the dal for 30-40 minutes  and drain the water well.
  • (Note: if you want to reduce the soaking time, then soak the dal in hot water for 15-20 minutes.)

  • ·        Boil the soaked chana dal with water in the pressure cooker(add pinch of salt while boiling the dal).
  • ·        Pressure cook the dal for 2-3 whistles.
  • ·        The grains should be separate and yet cooked thoroughly.
  • ·        once the pressure settles down on its own then remove the lid ,add sugar and stir and and keep the cooker on a low flame to simmer the dal, till the water reduces a bit.
  • ·        When you add the tempering to the dal, it should have the right consistency 
  • (Note: As the dal cools it will become more thik in consitency)
  • ·        Meanwhile take a pan and heat ghee or oil and prepare the tempering.
  • ·        first add all the whole spices – bay leaf,zeera,cardamom and dry red chilies.
  • ·        fry till they become aromatic. this takes some seconds.
  • ·        add the asafoetida and fry for a few seconds.
  • ·        Now add the coconut and fry till the coconut becomes light brown.
  • ·        pour the whole tempering mixture in the simmering dal.

  • ·        stir and then add cumin powder, red chili powder
  • ·        simmer cholar dal for 1-2 minutes more.
  • ·        serve cholar dal with luchi, Bengali peas kachori.
If you want to check the recipe of Bengali Peas Kachori/Koraishutir kochuri the click the following link:

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