Cholar/Chana Dal(ছোলার ডাল)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

1. Chana dal-1 cup (soaked in water overnight)
2. Onion(chopped)-1 medium
3. Ginger paste-2 ts
4. Garlic paste-2 ts
5. Red chili powder-1 ts or your choice
6. Cumin powder- 1 ts
7. Turmeric powder-1/2 ts
8. Garam masala powder-1/2 ts
9. Whole red chili- 2 piece
10. Whole masala(Cardamom- 2 piece, Cinnamon-2 stick, Clove- 3 piece, Bay leaf-2 piece)
11. Salt- 1/2 ts or your taste
12. Oil- 1/2 cup

Procedure:

1. Wash the soaked dal well and keep it aside.
2. Heat oil in a pan to a medium heat and fry all the whole masala(Cardamom,Cinnamon,Clove,Bay leaf) and whole red chili a little bit, then add onion and fry until it become soft. Add other masala(Ginger paste, Garlic paste, Red chili powder, Cumin powder, Turmeric powder, Garam masala powder) and salt with 1 Tbs water and stir it until oil separate from masala.
3. Then add dal and mix it well with masala. Stir dal around 5-6 minutes in medium heat(if dal stick on bottom, lower the flame).

4. Add around 4 cups(you can add more or less water according to your desire thickness for gravy ) water and bring it to a nice boil, then cover it and let it cook around 15 minutes or until dal become soft.
5. Then take it out and enjoy with luchi, parata or rice.

Luchi(লুচি)

Ingredients:

1. Flour-2 cup
2. Ghee/clarified butter/Oil-3 Tbs
3. Salt-1/2 ts
4. Sugar - 1/2 ts
5. Warm water-around 1/4 cup (it may need more or less according to dough)
6. Nigella seed- 1/2 ts
7. Oil- for deep fry

Procedure:

1. Take flour in a bowl, add salt, nigella seed and ghee/clarified butter, and mix them well so that ghee incorporated with flour.
2. Now slowly  add warm water with flour and knead well to form dough. Knead the dough well to make it smooth. Divide the dough to small balls.
3. Take one ball on the rolling board, spread some flour and roll it to a disk size roti. Make all the other ball in the same process.

4. Now heat the oil in a pan to a little higher than medium flame (pan size should be deep so that luchi can be deep fried). When oil is heated enough put one luchi into it and gently press it with a spoon until it puffs up, then flip the side and fry  it to a nice golden color(don't fry it long otherwise it will be crispy), and take out  on a paper towel to soak the excess oil.
5. Fry all the luci and enjoy it hot with any curry.