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-hua (fried) pakoras. They are dunked in a spicy and tangy curry.

The nuttiness of ground lentils add texture and flavour to the creamy yoghurt gravy and the dish makes for a super hearty meal.

Serve it with hot bhakris, phulkas or simply have it with a bowl of steamed rice -- indrayani variety of rice tastes great! -- along with roasted papad and your favourite pickle.

Kadhi Gole

Serves: 4

Ingredients

For the gole

• 1 cup chana dal or Bengal gram
• ½ tsp ajwainor carrom seeds
• 1 tsp ginger-garlic-chilly paste
• 2 cups water, for soaking the dal
• Salt to taste, around ½ tsp

For the kadhi

• 2 cups yoghurt
• 2 tbsp besan or gram flour or chickpea flour
• 10-12 curry leaves
• 2-3 dark green chillies, finely chopped
• Pinch hing or asafoetida
• 5 pods garlic, finely chopped
• ½-inch piece ginger, finely chopped
• 3 tbsp finely chopped green dhania or coriander or cilantro leaves
• ½ tsp haldi or turmeric powder
• ½ tsp rai or mustard seeds
• ½ tsp jeera or cumin seeds
• 2 tbsp oil
• 3 cups water
• ½ tsp aamchur or dry mango powder, optional
• Salt to taste, around 1 tsp

Method

For the gole

• Soak the chana dal with enough water for 5-6 hours or overnight.
  Rinse and drain the dal.
  In a blender, grind it along with the ajwain to a coarse paste.
  Avoid adding water while grinding.
  Transfer the mixture into a deep bowl.
  Add the ginger-garlic-chilly paste, aamchur and the salt.
  Mix.
  Take a small portion of the mixture and, using your hands, roll it into a small ball.
  Repeat the process with the remaining mixture.
  Steam the chana dal balls in a steamer over low heat for 8-10 minutes.
  Take off heat and keep aside.

For the kadhi

• In a bowl, add the dahi and the besan.
  Add some water and whisk into a smooth, lump-free batter with a flowing consistency.
• Heat the oil in a kadhai.
  Add therai, jeera, hing, green chillies, curry leaves, ginger, garlic.
  Saute for a minute.
  Add the turmeric powder and the salt.
  Mix well.
  Add the dahi-besan mixture.
  Give it a good stir and bring to boil.
  Add the golas to the boiling kadhi.
  Add the aamchur powder.
  Let the kadhi keep boiling for 5-7 minutes so that golas can absorb the flavours.
  Take off heat.
  Garnish with finely chopped coriander and serve.

• REDIFF RECIPES