Luchi and Cholar Dal

Ingredients

• 1 cup (200g) chana dal (split Bengal gram), soaked
• 3 cups (720ml) water
• 1/2 teaspoon turmeric powder
• 1 bay leaf
• 3 green cardamom pods
• 1-inch piece cinnamon stick
• 3 whole cloves
• 2 dried red chiles
• 1/2 teaspoon cumin seeds
• pinch of asafoetida (hing)
• 1/3 cup (35g) fresh coconut, thinly sliced into slivers
• 2 tablespoons raisins
• 1 tablespoon sugar
• salt, to taste
• 2 tablespoons ghee, plus 1 tablespoon for frying the coconut
• 1 teaspoon grated fresh ginger (optional)
• 2 cups (250g) maida (fine all-purpose flour)
• 1/2 teaspoon salt
• 2 tablespoons ghee, for the dough
• about 3/4 cup (180ml) warm water, as needed for kneading
• about 3 cups vegetable oil, for deep-frying

Before you cook

• Rinse the chana dal a few times until the water runs mostly clear, then soak it in plenty of water for 30 to 60 minutes
• Cut the fresh coconut into thin small slivers
• Sift the maida into a bowl with its salt
• Measure out the whole spices, bay leaf, cardamom, cinnamon, cloves, and dried red chiles, so they are ready to add quickly

Steps

1. Drain the soaked chana dal and add it to a pressure cooker or heavy pot with 3 cups of fresh water and the turmeric
2. Pressure cook the dal for 3 to 4 whistles, or if using a regular pot, simmer covered for 30 to 40 minutes, until the lentils are soft but still mostly hold their shape
3. Heat 1 tablespoon of ghee in a small pan over medium heat and fry the coconut slivers for 2 to 3 minutes, stirring, until golden brown, then remove them to a plate
4. In the same pan, add the remaining 2 tablespoons of ghee and let it heat over medium heat
5. Add the cumin seeds, bay leaf, cardamom, cinnamon, cloves, and dried red chiles, and let them sizzle for 20 to 30 seconds until fragrant
6. Add a pinch of asafoetida and the grated ginger if using, and stir for a few seconds
7. Pour this tempering, ghee and all, into the pot of cooked dal
8. Stir in the sugar, salt, and raisins, and simmer the dal uncovered for 5 to 8 minutes, until it thickens slightly to a thick, pourable consistency
9. Taste and adjust the salt and sugar so the dal is only mildly sweet, not dessert-sweet
10. Stir most of the fried coconut into the dal, saving a little to sprinkle on top for serving, then set the dal aside
11. Rub the 2 tablespoons of ghee into the maida and salt with your fingertips until the flour looks like damp sand
12. Add warm water a little at a time, kneading until you have a smooth, firm dough that is firmer than roti dough and not sticky
13. Cover the dough and let it rest for 15 minutes
14. Divide the dough into 12 equal balls and keep them covered with a damp cloth so they do not dry out
15. Lightly oil your rolling surface and rolling pin instead of using dry flour, and roll each ball into a small round about 3 inches across and slightly thicker than a roti
16. Pour oil into a wok or kadai to a depth of about 2 inches and heat it to 375°F (190°C)
17. Slide one rolled disc into the hot oil and immediately press it gently with the back of a slotted spoon in a circular motion to help it puff up
18. Once it puffs, flip it and fry the second side for about 10 seconds, keeping the luchi pale golden rather than deeply browned
19. Lift the luchi out and drain briefly on a paper towel, then repeat with the remaining dough, keeping the oil at a steady 375°F
20. Reheat the cholar dal gently, sprinkle over the reserved fried coconut, and serve it hot alongside the luchi