Ingredients
For Gole
1 cup chana dal
1 hari mirch
1/2 inch adrak
1 teaspoon khada dhania
1/2 teaspoon haldi
2 teaspoon oil
2 cloves of lahsun
1/2 cup of finely chopped hara dhania
Salt to taste
For Kadhi
500 grams dahi
4-5 sprigs of kadhi-patta
1 hari mirch
1/2 inch adrak
1 tablespoon oil
1 teaspoon rai
1 teaspoon jeera
Pinch of hing
1/2 teaspoon haldi
Salt to taste
For Tempering
3 tablespoon oil
1 teaspoon rai
1 teaspoon jeera
Pinch of hing
2 khadi lal mirch
Finely chopped hara dhania for garnishing
Process
Soak chana dal for 2 hours in water.
Strain the water completely.
Coarsely grind it along with hari mirch, adrak, lahsun, khadha dhania and salt.
Add oil, haldi and chopped hara dhania and keep aside.
Make adrak, hari mirchi paste.
Beat dahi in a bowl and add 1 spoonful of the ground dal paste and adrak mirchi paste.
Heat oil in a kadhai.
Add rai, jeera, hing and kadhi-patta till it splutters.
Add dahi and pour warm water to the required consistency.
Add haldi and salt.
Allow it to boil.
Keep stirring it continuously till it boils otherwise it will curdle.
Make balls of the dal paste very lightly. (Do not press it or else it becomes hard.)
Put in boiling kadhi one by one from all the directions of the kadhai.
Initially the balls will sink, but once they are cooked, they come up and float.
Once the gole come up, mix kadhi with a ladle very lightly.
Allow it to boil for 3-4 mins.
If required, add hot water to maintain desired consistency of kadhi.
Garnish with hara dhania.
In a tadka pan, heat oil and add rai, jeera, hing and allow it to splutter.
Remove it from flame and keep aside.
Add khadi lal mirch.
Now the tempering is ready.
Serve kadhi gole in a bowl and top it with a spoonful of tempering.
Enjoy with hot plain rice.
Take golas out of kadhi in plate , crush and top it with tempering.
Tastes nice with hot phulkas.
Tip –
The gola batter should neither be too coarse / too fine, otherwise golas might disintegrate / become too hard respectively
Beat /Whisk the batter so that it becomes fluffy to get light gole