Ingredients :
For Kadhi :
Yogurt - 1 1/2 Cup
Gram flour(Besan) - 2 Tbsp
Ghee or Oil - 1 tbsp
Curry leaves - 7
Ginger paste - 1 Tsp
Chopped green chili - 2
Mustard seeds - 1 Tsp
Cumin seeds - 1 Tsp
Asafoetida - a pinch
Salt - 2 Tsp or to taste
Sugar - 1 Tsp
Cilantro - a few to garnish
For Gole :
Chana Dal - 3/4 Cup
Green chili paste - 1 Tsp
Ginger paste - 1 Tsp
Carom seeds - 1 Tsp
Turmeric powder - 1/4 Tsp
Salt - to taste
Asafoetida - a pinch
For Tampering(Tadka) :
Dry red chili - 3 or 4
Garlic - 8 cloves
Mustard seeds - 1 Tsp
Oil - 3 Tbsp
Method :
1) Soak chana dal in lukewarm water for 3 hrs and coarsely grind it.
Tip : You can also use 1/2 Cup moong dal and 1/2 Cup chana dal to make lentil balls (gole).
2) In a bowl mix ground chana dal, green chili paste, ginger paste, carom seeds, turmeric powder, salt and
asafoetida and mix well. You can add cilantro if you like.
3) In another bowl take curd (yogurt) and whisk well.
4) Add 1/2 cup water and gram flour (besan) to curd and mix well. Make sure there are no lumps.
5) Heat ghee or oil in a pan and crackle mustard seeds.
6) Add cumin seeds, asafoetida, green chili, ginger paste and curry leaves. Fry well.
7) Add curd and besan mixture.
8) Add 1 cup water, salt and sugar. Cook on low flame for 8-10 mins stirring occasionally.
9) When kadhi reach to boiling point , make small balls of chana dal mixture and put in boiling kadhi one by one. Let it cook on low flame for 5-7 mins. Lentil balls(Gole) will come up rising when they are cooked.
Tip: Initially put only one lentil ball in kadhi and make sure it does not break. If so then let kadhi boil for few more minutes.
10) In a pan heat oil and crackle mustard seeds, add garlic and red chili. Put this tadka on kadhi and serve hot.
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| Kadhi Gole |
