Maharastrian Kadhi Gole

Kadhi is a common and popular North Indian dish. It is a thick gravy made of yogurt and chickpea flour(besan), tempered with spices. It is very easy and quick to make with minimal ingredients. Kadhi is usually served with rice and roti. In some regions it is served with khichdi too. Each state have their own version of kadhi. Kadhi gole is slightly different from the normal kadhi.

In this Maharastrian special kadhi, chana dal(split bengal gram) balls are added and cooked in the kadhi itself. Prerana of CurryIndian challenged the South team with this kadhi gole for this month’s SNC. South Vs North Challenge is a monthly event started by Divya, where South and North teams challenge each other with a popular regional recipe. This kadhi can be served with rice or roti.

Maharastrian Kadhi Gole

Yogurt and chickpea flour gravy with split bengal gram balls tempered with spices

Print Pin Recipe

Servings 2

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

For the balls

• ½ cup chana dal / split bengal gram
• 1 green chilly
• ½ inch ginger
• 2 garlic cloves
• Salt to taste

For the kadhi

• 1 cup yogurt
• 1 ½ cup water
• ½ tbsp sugar
• Salt to taste
• 1 ½ tbsp besan / chickpea flour
• ½ inch ginger grated

To temper Kadhi

• 1 tbsp ghee
• ½ tsp mustard seeds
• 1 green chilly
• Few curry leaves
• ½ tsp turmeric powder
• ½ tsp red chilly powder
• ½ tsp coriander powder
• Pinch of asafoetida / hing

To temper gole balls

• 1 tbsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds / jeera
• 1 small green chilly
• ½ tsp turmeric powder
• ½ tsp red chilly powder
• ½ tsp coriander powder

Instructions

• Soak the chana dal overnight or atleast 5-6 hours. Next day drain it and grind with green chilly, ginger, garlic and salt to a coarse mixture without adding water.
• Transfer to a bowl and make small lemon sized balls. Set aside.
• In a thick bottomed pan or kadai, add yogurt and water. Whisk well and make to a thin buttermilk consistency. Add sugar, salt and mix well.
• Then add besan and whisk well until there are no lumps. Now heat this over low-medium flame, stirring occasionally.
• Once steam starts coming out, add the grated ginger. Increase the heat to medium-high and allow the kadhi to boil, stirring in between.
• Once the kadhi starts bubbling and rising up, gently add the chana dal balls one by one. Let the balls cook for 10-12 minutes. Do not stir or disturb the balls.
• Once the balls are cooked they will start coming up. Remove from heat.
• To prepare kadhi tempering, heat ghee in a small pan and add mustard seeds. When it crackles, add green chilly and curry leaves. Then add turmeric powder, red chilly powder, coriander powder and hing. Pour into the kadhi.
• To prepare the tempering for balls, heat oil in a small pan and add mustard seeds. When it crackles, add cumin seeds and green chilly. Then add turmeric powder, red chilly powder and coriander powder and hing. Set aside.
• When serving, take the chana dal balls in a plate. Break them and pour the second tempering over the balls.

Notes

• Do not add ginger to the kadhi before the steam comes out. The yogurt might curdle.
• Add the chana dal balls only after the kadhi starts to boil, otherwise the balls will break and dissolve in the kadhi.

Course: Side Dish

Cuisine: Indian

Keyword: Side Dish for Rice