Radhaballavi + Cholar Dal

Ingredients

• Chana Dal - 7 Kg
• Potato - 4 Kg
• Coconut Fresh - 2 without shell 
• Tejpatta - 50 gms
• Kismis - 250 gms
• Dalchini - 50 gms
• Elaichi - 50 gms
• Garam masala - 50 gms
• Green chilli - 300 gms
• Ginger - 300 gms
• Kalonji - 100 gms
• Cloves - 50 gms
• Saunf - 200 gms
• Maida - 6 Kg
• Urad Dal - 2 Kg
• Haldi - 100 gms
• Kothmbir - 1

Preparation

Radhaballavi

• Soak urad dal, chana dal overnight
• Remove water from urad dal and grind to thick and fine paste adding minimal water
• Heat sarson oil till it gets cooked a bit
• Add kalonji, ginger chilli paste, saunf powder and saute
• Add urad dal paste and keep mixing till urad dal gets cooked
• Keep this paste aside to cool
• Make smalls balls and keep aside
• Mix maida, ginger chilli paste, urad dal paste, saunf powder, salt with oil and knead to thick dough
• Add minimal water and prepare dough
• Make balls and flatten the dough and add the urad dal ball and cover. 
• Flatten the dough and make medium puris
• Fry on medium heat

Cholar Dal

• Heat water, add chana dal, tejpatta, haldi and salt
• Cook dal
• In another vessel, heat sarson oil
• Add ginger chilli paste, coconut pieces and saute
• Add small potato pieces and cook
• Add haldi, jeera powder and saute
• Mix above tadka with chana dal
• Add sugar, aamchur powder as needed and mix