Kolkata Style Radhaballabhi | Easy and Tasty Cholar Dal Recipe at home | Radhaballabhi Kaise Banae #radhaballabh #cholardal #kolkatastreetfood
Portions serving: 5-6 pax
Preparation time: 15 mins
Cooking time: 40 mins
Ingredients
Cholar dal
Potato peeled 2 pc
Chana dal soaked 2 cups
Salt 1 ½ tbsp
Turmeric powder 1 tbsp
Bay leaf 2 pcs
Mustard oil 2-3 tbsp
Fresh coconut chopped ¼ cup
Raisins 1 tbsp
Cashew 1 tbsp
Dry red chilli 1 pc
Cinnamon 1 Inch
Green cardamom 2 pcs
Cloves 5-6 pcs
Hing 1 tsp
Ginger paste 1 tbsp
Garam masala ½ tbsp
Green chilli 2 pcs
Bengali garam masala ½ tbsp
Sugar 1 tbsp
Ghee 1 tbsp
Radhaballabhi
Soaked urad dal 1 cup
Green chilli 2 pcs
Ginger 1 inch
Oil 3 tbsp
Kalonji ½ tbsp
Saunf powder 1½ tbsp
Salt 1 tbsp
Water as required
Refined flour 2 cup
Oil for deep frying
Method
Cholar dal:
In a pressure cooker, add soaked chana dal, turmeric powder, bayleaf, water and cook it for 2 whistles.
Heat a pan, add mustard oil, fresh coconut chopped, raisins, cashew and saute them.
Once they are golden brown remove them on a plate and keep aside.
In the same pan, add potato dice and saute them for 2-3 mins on medium heat.
Then add dry red chilli, cinnamon, cloves, green cardamom and then hing.
Later add hing and saute.
Then add jeera powder, turmeric powder, salt, green chilli, some water and cook it.
Add cooked dal, water if required and boil it.
Then add bengali garam masala, sugar, fried coconut/ raisins/ cashew and mix it.
Cook it for a minute, then add ghee and cook.
Cholar dal is ready to serve.
Radhaballabhi:
In a mixer grinder, add soaked urad dal and grind it.
For stuffing:
Heat a pan, add oil, kalonji, green chilli & ginger paste and saute them.
Then add saunf powder, salt and saute.
Then add grinded urad dal, some water, mix it and cover it with a lid. Cook it until the mixture dries up.
For the dough:
In a bowl, add refined flour, green chilli & ginger paste, salt, saunf powder and mix it.
Then add water and knead it to a soft dough. Rest it for 10-15 mins.
Divide the dough into portions.
Take one portion and fill the stuffing in it. Roll it to a thick flat circle.
Heat oil in a pan, and deep fry radhaballabhi until it puffs up.
Remove it on a plate.
Radhaballabhi is ready to serve.