This is my grandmothers recipe- I have made a few tweaks but it’s essentially the same

I’ve written about them before ( https://delhigirlmeets.food.blog/2020/07/05/kadhi-gole/) – here is another version

Soak 1 cup Chana dal for 4-6 hours. In a food processor – add the Chana dal, 1 inch piece of ginger, 1-2 green chillies and coriander and salt and process till not completely smooth. When you try and make a ball – they should hold their shape.

The traditional recipe cooks these by boiling them in the kadhi but I like steaming these for insurance and also because I always make more gole than we can eat- these freeze beautifully. Steam for 15-20 min

Next make your kadhi as you normally would. I add 4 cups of buttermilk or yogurt and water to my blender with 1 cup of water, 1-2 tbsp of chickpea flour, ginger (1-2 inches), cilantro and green chillies and I blend everything together. Then heat it while whisking till it boils and thickens. Boil on low heat for 10 min. Add steamed gole.

You need 2 tadkas or phodni for this. One for the kadhi- heat 2 tbsp oil or ghee, 1tsp mustard seeds till they pop , add 1rsp cumin seeds, asafetida pinch , some turmeric (1/2 tsp), kadipata leaves (3-4 chopped) and 1 red chillies. Add to kadhi

Your second tadka is the 2 tbsp oil or ghee, 1 tsp mustard seeds till they pop, asafetida, turmeric and red chillies and 8-9 sliced garlic cloves. Cook till they brown and become crispy

To eat- take the gole out of the kadhi- crush them, add garlic and kadhi on top

These are very good!