Bengal delights

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THE BEST OF BENGAL Luchi, Chana Dal, and Alu Dum are dishes that are a hit with everyone
THE BEST OF BENGAL Luchi, Chana Dal, and Alu Dum are dishes that are a hit with everyone

Treat your taste buds to some Bengali delicacies

There is more to Bengali cuisine than sweetmeats. Try out these delectable dishes. Luchi Ingredients

Plain flour (maida): half kg

Ghee:2 to 3 tbsp

Salt to taste

A pinch of sugar

Ghee for frying

Method Sieve the flour. Add salt and sugar. Rub in the ghee into the plain flour. Add water and make a soft dough. Make small round puris and deep fry in hot ghee. Chana DalIngredients

Bengal gram dal (chana dal): 200 gm

Red chilli powder: quarter tsp

Dhania powder: quarter tsp

Turmeric powder: a pinch

Green chillies: 4 to 5

Ginger: a small piece

Coconut (grated): 2 tbsp

Kashmiri red chilli (whole): 1

Bay leaves: 2

Cardamom: 2

Cloves: 2

Cinnamon: 1 piece

Ghee: 2 tbsp

Sugar: 1 tbsp

Salt to taste

Method Soak the dal in water for about 2 hours. Cook until tender. Heat the ghee. Add the green chillies, ginger, Kashmiri red chilli, bay leaves, cardamom, cloves and cinnamon. Stir fry for a few minutes. Then add the cooked dal and the remaining masalas. Cook on a low flame for some time. Then add the grated coconut, sugar and salt. Simmer on a low flame for a few minutes.

Alu DumIngredients

Potatoes (small, round): 1 kg

Chilli-ginger paste: 2 tsp

Dhania powder: 2 tsp

Red chilli powder: 1 tsp

Turmeric powder: half tsp

Cumin seed: quarter tsp

Bay leaves: 2

Cinnamon: 1 piece

Cardamom: 2

Garam masala: 2 tsp

Oil for frying

Sugar:1 tsp

Salt to taste

Mustard oil: 2 tbsp

Method Boil and peel the potatoes. Fry in hot oil until light brown. Heat the mustard oil. Stir fry all the spices and the chilli-ginger paste. Add the potatoes and the remaining masalas. Add a little water, sugar and salt and cook until the gravy thickens. Serve hot with Luchi.





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