{"id":185510,"date":"2023-10-17T23:27:36","date_gmt":"2023-10-17T23:27:36","guid":{"rendered":"https:\/\/indiansapidnews.com\/?p=185510"},"modified":"2023-10-17T23:27:36","modified_gmt":"2023-10-17T23:27:36","slug":"recipe-maharashtrian-kadhi-gole","status":"publish","type":"post","link":"https:\/\/indiansapidnews.com\/celebrity\/recipe-maharashtrian-kadhi-gole\/","title":{"rendered":"Recipe: Maharashtrian Kadhi Gole"},"content":{"rendered":"<p>How about the same deliciousness of <em>kadhi pakora<\/em>s, minus the oil that deep-fried fritters brings?<\/p>\n<p>The traditional Maharashtrian <strong>Kadhi Gole<\/strong> uses steamed <em>chana dal<\/em> dumplings, instead of the standard <em>tala<\/em>&#8211;<em>hua<\/em> (fried) <em>pakora<\/em>s. They are dunked in a spicy and tangy curry.<\/p>\n<p>The nuttiness of ground lentils add texture and flavour to the creamy yoghurt gravy and the dish makes for a super hearty meal.<\/p>\n<p>Serve it with hot <em>bhakri<\/em>s, <em>phulka<\/em>s or simply have it with a bowl of steamed rice &#8212; <em>indrayani<\/em> variety of rice tastes great! &#8212; along with roasted <em>papad<\/em> and your favourite pickle.<\/p>\n<p><strong>Kadhi Gole<\/strong><\/p>\n<p><strong>Serves: 4<\/strong><\/p>\n<p><strong>Ingredients <\/strong><\/p>\n<p><em><strong>For the gole<\/strong><\/em><\/p>\n<ul>\n<li><strong>1 cup&nbsp;<em>chana dal<\/em> or Bengal gram<\/strong><\/li>\n<li><strong>&frac12; tsp <em>ajwain<\/em>or carrom seeds<\/strong><\/li>\n<li><strong>1 tsp ginger-garlic-chilly paste<\/strong><\/li>\n<li><strong>2 cups water, for soaking the <em>dal<\/em><\/strong><\/li>\n<li><strong>Salt to taste, around &frac12; tsp<\/strong><\/li>\n<\/ul>\n<p><em><strong>For the kadhi<\/strong><\/em><\/p>\n<ul>\n<li><strong>2 cups yoghurt<\/strong><\/li>\n<li><strong>2 tbsp <em>besan<\/em> or gram flour or chickpea flour<\/strong><\/li>\n<li><strong>10-12 curry leaves<\/strong><\/li>\n<li><strong>2-3 dark green chillies, finely chopped<\/strong><\/li>\n<li><strong>Pinch <em>hing<\/em> or asafoetida<\/strong><\/li>\n<li><strong>5 pods garlic, finely chopped<\/strong><\/li>\n<li><strong>&frac12;-inch piece ginger, finely chopped<\/strong><\/li>\n<li><strong>3 tbsp finely chopped green <em>dhania<\/em> or coriander or cilantro leaves<\/strong><\/li>\n<li><strong>&frac12; tsp <em>haldi<\/em> or turmeric powder<\/strong><\/li>\n<li><strong>&frac12; tsp <em>rai<\/em> or mustard seeds<\/strong><\/li>\n<li><strong>&frac12; tsp <em>jeera<\/em> or cumin seeds<\/strong><\/li>\n<li><strong>2 tbsp oil<\/strong><\/li>\n<li><strong>3 cups water<\/strong><\/li>\n<li><strong>&frac12; tsp <em>aamchur<\/em> or dry mango powder, optional<\/strong><\/li>\n<li><strong>Salt to taste, around 1 tsp<\/strong><\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<p><em>For the gole<\/em><\/p>\n<ul>\n<li>Soak the <em>chana dal<\/em> with enough water for 5-6 hours or overnight.<br \/>Rinse and drain the <em>dal<\/em>.<br \/>In a blender, grind it along with the <em>ajwain<\/em> to a coarse paste. <br \/>Avoid adding water while grinding.<br \/>Transfer the mixture into a deep bowl. <br \/>Add the ginger-garlic-chilly paste, <em>aamchur<\/em> and the salt.<br \/>Mix.<br \/>Take a small portion of the mixture and, using your hands, roll it into a small ball. <br \/>Repeat the process with the remaining mixture. <br \/>Steam the <em>chana dal<\/em> balls in a steamer over low heat for 8-10 minutes. <br \/>Take off heat and keep aside.<\/li>\n<\/ul>\n<p><em>For the kadhi<\/em><\/p>\n<ul>\n<li>In a bowl, add the <em>dahi<\/em> and the <em>besan<\/em>.<br \/>Add some water and whisk into a smooth, lump-free batter with a flowing consistency.<\/li>\n<li>Heat the oil in a <em>kadhai<\/em>.<br \/>Add the<em>rai, jeera, hing<\/em>, green chillies, curry leaves, ginger, garlic. <br \/>Saute for a minute.<br \/>Add the turmeric powder and the salt.<br \/>Mix well.<br \/>Add the <em>dahi<\/em>&#8211;<em>besan<\/em> mixture.<br \/>Give it a good stir and bring to boil.<br \/>Add the <em>gola<\/em>s to the boiling <em>kadhi<\/em>. <br \/>Add the <em>aamchur <\/em>powder.<br \/>Let the <em>kadhi<\/em> keep boiling for 5-7 minutes so that <em>gola<\/em>s can absorb the flavours.<br \/>Take off heat.<br \/>Garnish with finely chopped coriander and serve.<\/li>\n<\/ul>\n<ul>\n<li><strong><em>REDIFF<\/em> RECIPES<\/strong><\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/im.rediff.com\/getahead\/2023\/oct\/06food-lead1.jpg?w=670&#038;h=900\"><\/p>\n<p>Source: <a href=\"https:\/\/www.rediff.com\/getahead\/report\/recipe-maharashtrian-kadhi-gole\/20231017.htm\" target=\"_blank\" rel=\"noopener\">Read Full Article<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>How about the same deliciousness of kadhi pakoras, minus the oil that deep-fried fritters brings? The traditional Maharashtrian Kadhi Gole uses steamed chana dal dumplings, instead of the standard tala&#8211;hua (fried) pakoras. They are dunked in a spicy and tangy&#8230;<\/p>\n","protected":false},"author":2,"featured_media":185509,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recipe: Maharashtrian Kadhi Gole - Indiansapidnews.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/indiansapidnews.com\/celebrity\/recipe-maharashtrian-kadhi-gole\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe: Maharashtrian Kadhi Gole - Indiansapidnews.com\" \/>\n<meta property=\"og:description\" content=\"How about the same deliciousness of kadhi pakoras, minus the oil that deep-fried fritters brings? 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