I have been a part of the group South Vs North Challenges for more than a year and feel that I have been learning a lot about North Indian recipes. Every month, a member of the Northern team challenges the south team with an authentic recipe. They explain the recipe in detail so that we learn something about the particular food. Though I have seen some similarities between north and south food, there are also some major differences which makes the difference in flavour. For this month’s challenge, Prerana of Curry Indian has given us the recipe for the Maharashtrian version of Kadhi with channa dhal gole.
This is so much like the south Indian paruppu urundai mor kulambu with a little difference. Our mor kulambu has a spice paste with coconut which acts as the thickner while the north Indian Kadhi has chickpea flour to thicken the gravy. The spice level is also mild while compared to the mor kulambu. This kadhi gole goes very well with rice. The gole can be had as such. You can crumble the gole, add some tempering and some kadhi to it and it will make a nice tea time snack or a side dish for rotis.
Recipe Source: Prerana
For The Gole:
Channa Dhal-1/2 cup
Ginger -a small piece
Red Chilly Powder-1/2 tsp
For The Kadhi:
Besan/ Chickpea Flour-3 tbs
Cumin Seeds-1 tsp
Turmeric Powder-1/4 tsp
Red Chilly Powder-1 tsp
Coriander Powder-1/2 tsp
Mustard Seeds-1 tsp
Curry Leaves-2 sprigs
1. Soak channa dhal for 6-8 hours.
2. Grind it along with green chilly, ginger, garlic without adding water to a coarse mixture.
3. Transfer to a bowl and add red chilly powder and salt.
4. divide into 8 equal portions and shape each into a ball. Keep aside.
5. In a heavy bottomed pan add curd and using a hand blender whisk until frothy.
6. Add two cups of water, sugar and besan and blend it with hand blender until it is lump free. You can also use a hand whisk to do this.
7. Keep it on stove and let it start boiling.
8. When it comes to rolling boil, add one channa dhal ball gently into the curd.
9. Switch flame to medium. The curd mixture must be boiling gently.
10. Wait for 3-4 minutes before dropping the next gole. Drop it near the first gole. Do not crowd them. Give the goles time to cook so that they do not disintegrate.
11. Keep on adding the goles at regular intervals until you have finished adding all the goles. Cook for 5 more minutes and then with a ladle gently stir the goles.
12. Once all the goles are cooked and firm, it is time to add the tempering.
13. Heat oil in a pan and add all the tempering ingredients.
14. When they crackle, add it to the boiling gravy.
15. Let it cook for another 2 minutes.
16. Switch off flame and serve it hot with rice.
17. You can also make another tempering, crumble the gole on a plate, pour the tempering on the crumbled gole and relish it as it is or relish it with rotis.
Take all the ingredients for gole in a mixer.
Grind to a coarse paste with out adding water.
Add besan, sugar and water and whisk.
Bring it to boil.
Prepare balls out of channa dhal mixture.
Drop into boiling curd.
Cook until the goles are done.
Prepare the tempering.
Add it to the kadhi.
Serve hot with rice