RADHABALLABI

RADHABALLABI IS A FAMOUS DISH OF MOST OF THE BENGALI FAMILY CELEBRATIONS.. ITS A SIMPLE DISH WHICH IS MADE OUT OF DAL FILLING BUT TASTES YUMMY... IT GOES WELL WITH ANY GHUGNI , CHANA OR ANY SIMPLE SABJI...

LETS HAVE A LOOK AT THE RECIPE...!!

INGREDIENT:

1. URAD DAL( BLACK LENTILS, KOLAI DAL)- 300 GMS

2. MAIDA- 2 CUPS

3. HING(ASFOETIDA)- 1 TSPN

4. GINGER PASTE- 1/2 TBSPN

5. SALT- AS PER TASTE

6. OIL- AS PER REQUIREMENT

7. GREEN CHILLI PASTE- 1/2 TBSPN

METHOD:

1. SOAK URAD DAL IN WATER OVER NIGHT. THE PROPORTION SHOULD BE 1:2 THAT IS IF 1 CUP OF DAL IS TAKEN THEN ADD 2 CUP OF WATER AND LEAVE IT OVER NIGHT. IT WILL LET THE DAL SOFTEN WHICH WILL HELP IN THE GRINDING OF THE DAL WHILE MAKING THE FILLING.

2. NOW WHILE MAKING THIS DISH FIRST OF ALL KNEED THE MAIDA BY ADDING OIL AND SALT INTO IT. FIRST ADD OIL AND SALT IN TO MAIDA AND MIX IT PROPERLY TILL MAIDA BECOME LIKE SHOWN IN THE PICTURE BELOW.

3. NOW WHEN MAIDA BECOMES LIKE SHOWN IN THE PIC ADD WATER LITTLE BY LITTLE TO KNEED IT INTO DOUGH. DO NOT ADD WATER AT ONCE ELSE DOUGH WILL BECOME THIN.START KNEEDING THE DOUGH TILL THE CONTAINER BECOMES CLEAN. ITS THE INDICATION THAT THE DOUGH IS KNEEDED PROPERLY.. WHEN THE DOUGH IS PREPARED COVER IT WITH A CLEAN WRAP PR MUSLIN CLOTH SO THAT IT DOES NOT LOOSES ITS MOISTURE. AND KEEP IT ASIDE

4. NOW GRING DAL IN A GRINDER. DONOT ADD TOO MUCH WATER,IT WILL MAKE THE PASTE WATERY. START GRINDING THE DAL BUT IT SHOULD REMAIN LITTLE COARSE. IT SHOULD BE FINE POWDERY TYPE. NOW KEEP ASIDE THE DAL MIXTURE.

5. NOW TAKE A PAN AND ADD OIL IN IT. TOO MUCH OIL IS NOT NEEDED. LET THE OIL GET HEATED. ADD HING,GINGER PASTE AND GREEN CHILLI PASTE ON BY ONE AND STIR FOR 1MIN TO 2 MIN. THEN ADD URAD DAL PASTE AND START FRYING THE DAL ON LOW FLAME. DO NOT COOK IT ON HIGH FLAME.

6. WHEN THE DAL START LEAVING THE PAN TAKE IT OFF THE PAN. IT MEANS THAT THE DAL IS COOKED PROPERLY. LET THE FILL LET COOL DOWN.

7. NOW UNCOVER THE DOUGH AND MAKE SMALL ROUND BALLS. ROLL ALL THE BALLS AND FILL THEM WITH DAL FILLING AS SHOWN IN THE PICTURE BELOW. AND THEN ROLL THE BALL AGAIN. AND FRY IT IN OIL.