Luchi - Sada Alur Tarkari ( Aloo Charchari )

After eating milk with cereals, Granola or Yogurt from Monday to Friday, when the weekend comes, Bengali hearts yearn for some Luchi with plain Aaloo Tarkari aka alu charchari. Without any doubt, this is an ideal breakfast for all Bengali on any weekend. Though it’s mainly popular as breakfast, you can serve this combo during any time of the day. This delicious duo never fails to win any Bengali's heart. 

Luchi which is commonly known as Poori in other parts of India than Bengal, is a deep-fried and flat bread, made of refined wheat flour, also known as Maida flour. To make Luchis, at first a dough is prepared by using all-purpose flour, ghee or oil and water. Then it’s divided into some small balls. The balls are flattened using a rolling-pin and then deep-fried in oil or ghee. There is a slight difference between Luchi and Poori. Atta or wheat flour is used in Poori instead of all-purpose flour.

Luchis are always served with curries. Most of the time it’s enjoyed with Alu-r Dom, Chola-r Daal, Begun Bhaja or plain Alu-r Tarkari. Most people will agree that Luchi goes best with Alu-r Tarkari or Aalu Charchari. Sada Alur Tarkari is simple Potato Curry flavored with Nigella seeds and green chilies. Today I am here to share with you how to make Luchi and Alu charchari. 

Recipe of Luchi, serves 2 to 3 people

Ingredients :

All-purpose flour ( Maida ): 2 cups 

Cooking Oil / White Oil: 2 tablespoons 

Salt: a pinch 

Water: as needed 

White Oil / Cooking Oil: for deep frying 

Method:

1. Mix maida and salt together. Add oil to the maida. Mix it well with your fingertips. Add water to make the dough. Add water little at a time and knead it. The dough should be soft and smooth. Once it is done cover it with a damped kitchen towel and let it rest for half an hour. 

2. Make small balls out of the dough. Roll it between your palms and make it smooth balls. 

Grease your cleaned kitchen counter top with a little bit of oil. Now flatten the balls with a rolling pin to make even circles. 

3. Take a deep-frying pan, add oil and heat it up. The heating of the oil plays a very important role in frying luchi. Oil should not be very hot or cold. If it is cold luchi will not puff up. If it is too hot the color of Luchi will be brown. Most of the people love to eat whitish Luchi. So keep the flame on medium-high. When you will see the little smoke coming out of the oil that means oil is hot. Fry luchis one by one. Gently press the edges of luchi down in the oil. It will help to puff up. Once one side is puffed up turn it. Using a slotted spoon drain it out from the oil. Repeat the process until all are done. 

Recipe of Sada Alur Tarkari ( Simple Potato Curry flavored with Nigella seeds ) 

Ingredients:

Potato: 3 big, peel, washed and cut into small cubes 

Oil: 2 -3 tablespoons 

Nigella Seeds: 1/2 teaspoon 

Green chilies: 2-3 ( slitted ) or as needed  

Tomato: One, chopped 

Salt: as needed 

Cilantro / Coriander: chopped, a handful ( optional ) 

Methods:

1. Take a pan, add oil and heat it up. Add green chilies and nigella seeds. Once aroma comes out and it will start spluttering add the potatoes. Fry it on medium heat. Add salt and cover it. 

2. Stir it again, once the potatoes are half- cooked add the tomato. Stir and let it cook until tomato is soft and mushy. 

3. Now add water as per your desired consistency, if you want it runny curry add little more water. And potato will absorb water after cooking also. Cover it and let it cook until potato is well cooked and mushy. Check seasoning and add chopped cilantro ( if you are using ). Serve hot with puffed luchis. 😊😊

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Bengali Style Cholar Dal ( Lentils with Coconut and Spices )

I am slowly realizing that blogging is not that easy and sometimes can become hectic too. Though I am enjoying this life of blogging, learning new stuffs and receiving feedback every day from readers or my other blogger friends, sometimes it’s too difficult to keep some time left for trying out and writing down new recipes.  For example, I had this one in mind for few days but couldn't concentrate because of day-to-day usual stuff and weekend party, socialism and shopping. On the other hand, generally I don’t like to stay awake till late night and so my working day becomes shorter. Anyway, we have to cope up with this challenge of balancing between our interest and other day-to-day boring stuff.

Last week, on Friday night our dinner menu was Cholar Dal with Luchi. Cholar Daal, whose English name is Split Bengal Gram, is a very popular Bengali dish, especially when it is prepared with coconut. This one is much different from the Daal (lentil soup) we cook every single day. The regular daal is simpler, flavored and tempered with some spices, which Bengalis generally have with rice. But Cholar daal is mostly cooked on special occasions, usually served with Luchi (Indian Puff Bread) or sometimes with Pulao. The humble combination of Cholar daal and Luchi makes any occasion special and you would find many Bengali who would start licking their lips after hearing this phrase.

The recipe is not complicated and flavored with minimum spices. The addition of coconut, other spices like chilies and the seasoning is simply delectable to the palate. Though it is a not sweet dish, still the original dish tastes little sweet. Please note that Cholar daal (Split Bengal Gram) that is also known as Channa dal and Channa Dal and Toor daal (Split Pigeon Peas) both look very similar, but taste-wise they are completely different. Sometimes people get confused between these two. Many recipes are there in Bengali cuisine with Cholar Dal and all are delicious. Will try to share some of them later. 

Try this recipe of channa dal for a change, hope your family will simply love it.

Recipe of Bengali Style Cholar Dal : Split Gram with Coconut and Spices : Yield : 3 servings 

Cholar Dal  / Chana Daal / Bengal Split Gram : 1 cup 

Salt : 

Turmeric : half tsp 

Oil : 2 to 3 tbsp

Asafoetidia (hing ) : a pinch 

Whole Cumin seeds : 1/2 tsp 

Dry Whole Red Chilies : 1 or 2 

Bay leaves : 2 

Coconut flakes ( or thinly sliced or chopped )  : a handful 

Cashew nuts ( halved ) : 2 to 3 tbsp 

Golden Raisins : 2 tbsp ( optional )

Grated Ginger or Ginger paste : 1 tbsp 

Cumin powder  : 1 tbsp 

Kasmiri Red chili powder or Red Chili powder : 1/2 tsp or as per tolerance 

Sugar : 

Method :

1. Soak the Chana Dal in water overnight ( at least 2 to 3 hrs )

2.  Boil the Dal, there are two methods, one is pressure cooker method. Another one is sauce pan method.

3. For pressure cooker, rinse dal and put it in the cooker along with enough water, salt and the turmeric powder. The water level should be half of the finger ( 1 cm approximately ) tall above the dal. Cover the lid and let it cook in medium heat until you hear three whistles. Remove from heat, first let it cool down completely, then open the lid.

4. Another process of boiling dal, take a deep sauce pan, rinse dal and put it in the pan with enough water, salt and turmeric. Bring it to boil and then let it simmer until the dal is well cooked. Add more water in the boiling process, if needed.

5.  Once dal becomes soft and well cooked, set it aside.

6. Take a deep pan or wok, heat 2 to 3 tbsp oil. Add asafoetidia, whole cumin seeds,dry whole red chili, bay leaves. 

7. Once they become aromatic and start to splatter, add the coconut. Fry it until they change color to nice golden brown. 

8. Add the the cashew nuts, stir it for 2 minutes, add the raisins. Add ginger paste, cumin powder, red chili powder and 2 tablespoon water. Give some stirs, until oil starts to come up from the sides of pan.

9. Now drop the cooked dal to the pan and stir it nicely. Let it cook for couple of minutes. Add water if needed ( as per your desired consistency ). Add sugar, check the seasoning, add salt if required. 

10. Once done, pour it in the serving bowl, garnish with some fried coconut flakes and roasted cashew nuts. Serve hot with bread or rice. 

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