Nadia Bara Jhol | How to make Nadia Bara Jhol

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By Nusrath Jahan
Created on 5th May 2016
  • Nadia Bara Jhol , How to make Nadia Bara Jhol
Nadia Bara Jhol by Nusrath Jahan
  • Nadia Bara Jhol | How to make Nadia Bara Jhol (3 likes)

  • 1 review
    Rate It!
  • By Nusrath Jahan
    Created on 5th May 2016

About Nadia Bara Jhol

Nadia bara jhol is an Oriyan Veg Curry. Dumplings or bara are made from Bengal gram and coconut (nadia), deep fried and served with a thick gravy (Jhol).

Nadia Bara Jhol is a delicious dish which is liked by people of all age groups. Nadia Bara Jhol by Nusrath Jahan has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Nadia Bara Jhol at many restaurants and you can also prepare this at home. This authentic and mouthwatering Nadia Bara Jhol takes 10 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Nadia Bara Jhol is a good option for you. The flavour of Nadia Bara Jhol is tempting and you will enjoy each bite of this. Try this Nadia Bara Jhol on weekends and impress your family and friends. You can comment and rate the Nadia Bara Jhol recipe on the page below.

  • Prep Time10mins
  • Cook Time30mins
  • Serves4People
Nadia Bara Jhol

Ingredients to make Nadia Bara Jhol

  • For the dumplings:
  • 1/2 cup chana dal /bengal gram (split)
  • 1/2 cup fresh coconut (grated)
  • 1/2 inch ginger
  • 2 green chillies
  • A pinch of baking soda
  • Salt to taste
  • Oil for frying
  • For the curry:
  • 2 onions
  • 1 tomato
  • 1 tsp ginger-garlic paste
  • 1/4 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 2 green cardamom
  • 2 cloves
  • 1 bay leaf
  • 1/2 inch cinnamon
  • 1/8 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 12 cashew nuts (soaked)
  • 2 tbsp oil
  • 1 tsp sugar
  • 1 glass water
  • Salt to taste

How to make Nadia Bara Jhol

  1. Wash and soak the dal for 4 hours or overnight.
  2. To the mixer jar, add all the ingredients, except the oil and baking soda listed under "for dumplings". Grind it to a smooth batter with out adding any water.
  3. Remove it in a bowl and check for salt, then add the baking soda. Shape it into dumplings and deep dry it on a medium heat until they turn golden brown in colour.
  4. Drain it on a paper towel and set aside.
  5. Dry roast the cardamom, cumin seeds, coriander seeds, cloves, cinnamon on a low heat and pulse it to fine powder.
  6. Now add the onion, tomato, cashews to the same jar and blend it to a fine paste.
  7. Heat oil in a kadhai or pan and add bay leaves followed by the paste. Add all the remaining spices and saute until the curry comes nearer and leaves oil from the sides of the pan.
  8. Add 1 glass of water, check for seasoning and slowly drop the dumplings into the curry. Cook on high until it boils. Simmer the flame and leave the curry undisturbed for 10 minutes.
  9. Turn off the flame once the dumplings become soft.
  10. Serve with rice or flat breads as per your choice.
My Tip: Always use fresh coconut for dumplings. Cashews can be replaced with poppy seeds as well. Do not stir the curry vigorously after adding the dumplings, as this may break them. In case your batter for dumplings becomes runny, add 1 tsp gram flour/besan to it. As the dumplings absorb the gravy and become softer, the gravy becomes thicker. Adjust the consistency of the gravy by adding more water.

Reviews for Nadia Bara Jhol (1)

Maanika Hoon2 years ago
so yummy! nice dish!
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