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
Servings 2
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

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

Did you make this recipe?

Leave a comment below to let me know how it turned out for you! Or snap a photo and tag @spillthespices on Instagram and Facebook with the hashtag #spillthespices.

Join the Conversation

  1. Lovely khadi.perfect dear

  2. delicious kadhi, perfect with hot steamy rice.

  3. Kadhi is my fav to go with my brown rice.. this one is tempting …

  4. And, how to grind the chana dal? Food processor?

  5. Hi Sona!
    Would you please explain me hot to prepare the two temperings?
    Also, can I use white mustard seeds or have I to use the black ones?
    Thank you!

  6. Preparation of the two temperings has been updated in the recipe.

    Yes you can use white mustard seeds, but black mustard seeds have a stronger flavor than white, so you may have to increase the amount.

  7. Yes, in a food processor .

  8. Very inviting and tempting kadhi..my favorite.

  9. Super yummy kadhi…Would love to have it with some steamed rice..

  10. Interesting kadhi with chana dal balls. Looks delicious and inviting.

  11. Kadhi gole looks delicious..

  12. Delicious kadhi perfect with rice.

  13. we had lots in hostel..looks tempting n delicious,Sona

  14. perfect texture, love it!!!

  15. wao too good…

    FoodFunFreak

    foodfunfreak.blogspot.com

  16. Delicious kadhi! Looks so good!

  17. Kadhi looks delicious. Sounds yummy with hot steaming rice!

  18. Looks delicious ..

  19. This kadhi looks very tasty and delicious I love it.

  20. That looks awesome and delicious…can imagine the joy of eating it with rice

  21. tis s jus awesome..

  22. wow perfectly made kadhi gole dear 🙂 looks super tempting !!

  23. Looks absolutely yumm……. Kadhi with bhaji is my fav combo !!

  24. Delicious kadhi, looks very inviting with the chana dal balls.

  25. Very comforting Kadhi Gole..hard to take my eyes from ur clicks.

  26. When I was working in Maharashtra few years back, i used to get this on my meal menu almost every day. The very first time I ate these gole I became a huge fan of this recipe. This recipe made me recollect all those lovely days I spent there, thanks for posting Maharashtrian Kadhi Gole.

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