Tag Archives: kadhi

Kadhi Gole

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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!

Kadhi Gole

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Kadhi is a yogurt based curry common throughout India. Each family has it’s own kadhi recipe and they are all delicious. The Kadi pakoras from North India, the Sindhi kadhi from the North west. This is a Maharashtrian Konkani dish and a childhood favorite. My grandmother was from the Konkan area of India and this is her recipe. This is a fairly involved recipe- is it worth it? YES, a thousand times yes.

Gole are dumplings made of chana dal. Besan is chickpea flour or chana dal flour. Both chana dal and besan are available on Amazon or at your friendly neighborhood Indian store.

Gole: Soak 1 cup of chana dal in 5-6 cups of water for 6-8 hours. Process to a coarse grind in a food processor with 1 tbsp ginger, 1tsp turmeric, 1tsp of chilli flakes, a pinch of hing (asafetida) and some salt. Taste it- it should taste good. If you add a tadka and raw grated green mango and some coconut to this- it is ambyachi dal- also delicious but that is a differnt recipe. This shouldn’tbe a paste – make inch size balls from the chana dal. These are your gole.

Kadhi: If you are an Indian- skip this part. Make your own kadhi the way you like it. For others- this is my recipe. To 2 cups of yogurt, add 2 tbsp of besan and 2-3 cups of water. Whisk well till there are no lumps. In a pan, heat 2 tbsp of ghee or butter (has to be ghee or butter). Sputter 1 tsp of jeera seeds, add 1 tsp of turmeric and a pinch of asafetida and 2-3 dried red chillies and 5-6 kadipatta leaves (your standard Marathi jeera tadka). Add the besan-yogurt mix and 1 tbsp of ginger. Stir fairly frequently till it starts boiling. Then simmer on low for 15 minutes. This kadhi is excellent on rice.

Add the gole to the boiling kadhi- cover and boil for 10-15 minutes. Don’t disturb the dumplings while they are cooking- they won’t hold their shape if you do.

Make the tadka for topping the gole: This is an essential step. Heat 2-3 tbsp of butter or oil, sputter 1 tsp of mustard seeds (they will crackle and pop), add a pinch of asafetida, 1/2 tsp of turmeric, 2-3 red chillies torn into pieces and 4-6 cloves of garlic very thinly sliced and 1/2 tsp of salt. You want garlic chips but remember these burn very fast. Remove from heat when pale brown.

To eat with roti/parantha/naan or rice- take some kadhi in a bowl with 2-3 gole. Remove the dumplings on your plate and crush them, add the garlic chips in the flavored butter. The gole are eaten seperately from the kadhi.