Radhaballavi and Cholar Dal – Traditional Bengali Dussehra Recipe

Radhaballavi and Cholar Dal – Traditional Bengali Dussehra Recipe

Bijoya Dashami is a time to hug loved ones and share festive food. After the immersion of Durga idols, Bengalis celebrate by visiting friends and family, offering sweets and traditional dishes like Radhaballavi and Cholar Dal.

Traditional Bengali Radhaballavi served with Cholar Dal.

• Preparation time: 35 minutes
• Yield: 4 servings

Ingredients

For the Dough

• Whole wheat flour – 1 cup
• Maida – 1 cup
• Salt – 1 tsp
• Ghee – 1 tbsp
• Oil for frying – 2 cups
• Warm water – 1 cup

For the Stuffing

• Soaked Bengal gram dal – 1 cup
• Mashed green peas – 1 cup
• Minced ginger – 1 tbsp
• Minced green chilli – 1 to 3
• Cumin seeds – 1 tsp
• Aniseed powder – 2 tsp
• Asafoetida water – 1/4 tsp
• Red chilli powder – 1/2 tsp
• Salt – to taste
• Lemon juice – 2 tsp
• Jaggery – 2 tsp

Radhaballavi and Cholar Dal – a classic Bengali festive combination.

Read Narkel Diye Cholar Dal | Bengali Cholar Dal Recipe here.

Instructions

1. Mix whole wheat flour, maida, salt, and ghee. Add warm water and knead into a soft dough. Cover and rest for 10 minutes.
2. Grind the soaked Bengal gram dal into a fine paste.
3. Heat ghee in a pan. Add cumin seeds, ginger, green chilli, and asafoetida water. Add dal paste, mashed peas, aniseed powder, red chilli powder, salt, and jaggery. Cook until thick and sticky.
4. Add lemon juice and allow the stuffing to cool. Divide into equal portions.
5. Divide dough into balls. Stuff each with dal mixture, seal carefully, and roll into flat discs.
6. Deep fry in hot oil or shallow fry on a tawa until golden brown.
7. Serve hot with Bengali Cholar Dal.