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Radhaballabhi and Aloor Dum

Radhaballavi and Aloor dum

Two Bengali classics. Radhaballavi, the addictive dal-stuffed puri. And aloor dum, a delicious potato curry perfumed with ginger, cumin and coriander.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine Bengali

Ingredients
  

For Radhaballabhi

  • 1 cup urad dal (you can use bengal gram or chana dal as well), soaked overnight
  • 2 cups plain flour
  • 2 - 3 green chillies
  • 1/4 tsp asafoetida
  • 1 tsp shahi jeera
  • 2 tsps ginger paste
  • 1/4 tsp turmeric powder
  • vegetable oil for deep frying
  • Salt and sugar to taste

For Aloor Dom

  • 400 g potatoes cut into big cubes
  • 2 tsps cumin seeds
  • 1/4 tsp hing or asafetida
  • 2 - 3 whole dry red chillies
  • 2 tsps ginger paste
  • 1 tsp turmeric powder
  • 2 tsps coriander powder
  • 1 tbsp mustard oil
  • sugar to taste
  • salt to taste

Instructions
 

For Radhaballavi

  • Wash and clean urad dal, make a coarse paste of the urad dal and green chillies with very little water.
  • Heat 1 tbsp oil in fry pan, temper with asafoetida and shah jeera and let them sizzle for a while. Add the ginger paste, saute for a while. Now add the ground dal paste, turmeric powder, salt and sugar.
  • Keep stirring over medium heat, taking utmost care that the dal paste does not stick to the bottom of the pan.
  • Once the dal takes on a light golden colour and becomes almost dry, allow it to cool. Keep aside.
  • Knead the flour with a little salt, 2 tablespoons of cooking oil and a little water to form a soft dough. Keep the dough covered for half an hour or so with a moist cloth.
  • Make small balls of the dough, flatten each one in the palm of your hand to form a cup, fill with a spoonful of the dal stuffing and reshape into a ball. Again flatten each dough ball filled with the dal stuffing and roll out into a circle, taking care that the the stuffing does not break through the dough.
  • Heat oil in a kadai. Fry the radhaballavis till golden brown. Serve hot with aloor dom.

For Aloor dum

  • Boil the potatoes till almost cooked and shallow fry. Keep aside.
  • Heat the remaining oil, throw hing, cumin seeds and broken red chillies, once they start spluttering, add the ginger paste, turmeric powder, coriander powder, salt, little sugar and cook over a moderate flame till oil starts to release from the masala.
  • Add the fried potatoes, cook over a low flame for 10 odd minutes.
  • Add 1/2 a cup of warm water, adjust seasonings and cook till the gravy thickens, a further 7-10 minutes. Serve hot with Radhaballavi.