KADHI/SAAR/DAL/SOUP---कढीगोळे/ KADHI GOLE

कढीगोळे/ KADHI GOLE

It is youghurt base curry with split chickpea dumplings. A very authentic Maharashtrian recipe. Twist in this recipe is we don’t fry these dumplings. We boil these dumplings in kadhi itself. Typically served with a nice tempering of garlic, red chillies and mustard seeds along with Jowar/bajra roti (aka bhakari), khichadi and thecha.

Ingredients:- For Dumplings- 1 cup chickpea washed and soaked for around 2 hours.

10-12 cloves of garlic

2 green chilies

2 sprigs curry leaves

Half inch ginger piece

1 tsp cumin seeds

2 tsp coriander powder

Pinch asafetida

Pinch turmeric

Salt to taste

FOR KADHI-

2 tbsp oil/ghee

½ litre buttermilk

2 sprigs curry leaves

Make a paste of -½ inch ginger piece

2 green chilies, 7-8 cloves garlic

1 tsp cumin seeds

1 tsp mustard seeds

1 whole dried red chilly

Pinch of turmeric

Fresh chopped coriander

Salt to taste

PROCESS:-

1.      For dumplings- In a mixer pot add all the given ingredients for dumplings. Do not add water while grinding the mixture. [Add only a tablespoon water if required.]

2.      Coarsely grind the mixture and mix it well.

3.      Make small dumplings and keep it aside.

4.      FOR KADHI- In buttermilk mix around 1 tbsp of the above dumpling mixture. (now you don’t need to add besan to your kadhi)

5.      In a deep vessel (kadhayi or pot) heat ghee or oil.

6.      Now add mustard seeds, cumin, whole red chili and curry leaves.

7.      Now add ginger-garlic-chili paste. Sautee’ for a minute.

8.      Now add buttermilk. Make sure while adding buttermilk you stir it continuously on high flame.

9.      Add salt and allow it to simmer.

10.  Once kadhi starts boiling time to add dumplings one by one.

11.  You can see those split chickpea dumplings dancing.

12.  Garnish it with fresh chopped coriander.

13.  And KADHI-GOLE is ready to serve.

14.  Serving tip- while serving temper it (give a tadka of – oil, mustard seeds, garlic, dried red chili, cumin you can also add red chili powder), usually consumed with jowar roti/ khichadi and thecha.

I dedicate this recipe to my beloved grandmother. This is her signature dish. She has taught me how to make it perfectly. I recommend you all to try this atleast once. And I’m sure you’ll love it! 

iI would love to try your grandma's recipes too. 
\Drop in your comments and recipes. HAPPY COOKING!