LUCHI-CHHOLAR DAAL-SHADA ALUR TORKARI: PUJO SPECIAL

Pujo is here.And with it magic in the air. Even the grey Midwestern sky is all golden and bright for the past few days.As I type away, Saptami Pujo begins in my homeland. I sip my black coffeee, with  my baby babbling in her crib to the  heady dose of Dhak playing on the music system, my city, Kolkata, engulfs itself in the biggest party of the year. Its sheer frenzy which spreads across the state of West Bengal, and to everywhere Durga Puja is celebrated. Its not surprising that every major country in the world, will have some sort of Durga Puja celebrations. As its said, you can take a Bengali out of Bengal, but you cannot take Bengal out of the Bengali.

For the uninitiated, Durga Puja is the biggest festival of the Hindu Bengalis. A five day long affair, which marks the arrival of Goddess Durga along with her four children, to her maternal home on Earth, from her abode in the Himalayas. A celebration of the triumph of good over evil. Pandals housing idols of Ma Durga are created all across. Milling crowds, with sleepless eyes, and unmatched energy levels take to the streets,visiting pandal after pandal. 

If you are one, who is not much of a crowd person, then fear not. The food fest is sure to floor you. The five days of the Pujas have their iconic menus, which are made in most homes.What sets the drool factor, are the make-shift street food stalls which come up. Phuchka tops the list for me always. 

Faraway from my homeland, I get ready to celebrate Durga Puja over the weekend. Here in the US, we do not have the luxury of a 5 day affair. A weekend closest to the actual Pujas is selected, and Bengalis immerse themselves in a similar frenzy. The Dhunuchi Naach is replaced by a dance with incense sticks. But its the same spirit which prevails. Offering Anjali in the morning, to queueing up for Bhog, and indulging good ole Adda,as Ma Durga watches over all of us. Did I mention the new clothes !! Deciding what we will wear on each of the days, is a celebration in itself. Planning goes on months in advance. The right clothes, the right accessories and striking a somewhat co-ordination with your partner. Now with baby in tow, this Puja is extra special for us. Cannot Thank Maa Durga enough for the wonderful gift she has given us. 

While we wait for the weekend, we decided to indulge in some Pujo special delicacies: LUCHI-Shada Alur Torkari -Chholar Daal. Pillowy soft deep fried bread served with a somewhat runny-somewhat dry potato dish flavored with nigella seeds and Chana Daal with shredded coconut. This is a combo which is the usual fare for the first couple of days of the Pujo. Dunking the luchi in the thick Chholar daal, is a decadent experience which defies verbal expression. 

So if you want to have a taste of Pujo special food on your plate, lets get cooking. 

LUCHI: 

serves: 4

Recipe: Pujo Special Luchi

CHHOLAR DAAL: 

Ingredients: 

Chana daal: 1 cup

Whole Garam Masala: Cloves, Cinnamon, Green Cardamom

Bay Leaves

Ghee

Salt

Sugar

Shredded Coconut: 1/4 cup( I use dthe frozen variety, but feel free to use fresh)

Ginger Paste: 1 tbsp
Shukno Lanka: Dried Red Chilies: A few

Procedure: 

Boil the Chana Daal, with one and half cup water in the pressure cooker, till it gives off two whistles. 

In a deep pan, add in ghee. Once it melts, throw in the whole garam masala ,shukno lanka and bay leaves and let it splutter.

Add in the boiled daal , season with salt and sugar and add in the ginger paste.

Add some water, if all the water has dried up.Mix well and let it all come to a boil.

Lower heat and add in the shredded coconut and let it thicken. 

Serve with Luchi or white steamed rice.

SHADA ALUR TORKARI: 

Ingredients: 
Potatoes: 2 medium sized
Nigella seeds: 1/2 tsp
Salt
Sugar
Green Chilies
Mustard oil

Procedure: 
Dice the potatoes to 1/2 inch cubes. Wash them well. Par boil them,drain and keep aside.

In a pan, add in the mustard oil, and once its hot, add in the green chilies and nigella seeds.

Once they splutter, add in the half boiled potatoes. Season with salt and a pinch of sugar. Add in  1/4 cup of water, and cover and cook. Keep stirring infrequently.

With the back of the cooking spoon, break a few of the potatoes. Check for seasonings. Dry out the cooking liquid.

Serve with Luchi, chapati or parathas.

Bon Appetit !!!