Name: KADHI GOLE-maharashtrian style kadhi gatte recipe by divya ingle at BetterButter
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 4
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

ABOUT KADHI GOLE-maharashtrian style kadhi gatte RECIPE

Hey friends! welcome to Diussimplekitchen. I am on a journey to treasure some recipes which has became extinct a very long time ago. Some of our old hidden tasty grandma recipes... check this out ! GRANDMAS TREASURE(1)- KADHI GOLE. It is youghurt base curry with 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 Serving: 4

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

Instructions

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.

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