Gola Kadhi
For kadhi-
1 cup yogurt ( greek yogurt is the best)
2 tbsp Besan (indian chicpea flour)
2-3 green chillies
1/2″ fresh ginger root grated
1 tsp sugar
1/2 tsp salt
1 tbsp ghee
6-7 cloves
1″ piece of cinnamon
1 tsp fenugreek seeds
1/2 tsp cumin seeds
1 pinch of love
2 sprigs of Kadhipatta ( indian curry leaves)
3 cups warm water
For Gola-
1/4 cup soaked chana dal (Split chickpeas)
2 green chilies
2 pinches of salt
Seasoning-
2 tbsp oil
1 tbsp fine diced garlic
1 tsp red chili powder
1/4 tsp hing (asafoetida)
1 tsp salt
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Coarse grind the soaked chana daal, with chilies and salt.
Make small dumplings and steam them lightly
Make the kadhi by gently whisking the yogurt,
Add the besan and whisk lightly till the lumps break.
Add the warm water to this mix and boil on medium high heat, continuously stirring till it comes to a boil
Add grated ginger root, salt and sugar.
Slit the chilies and add them to the kadhi.
Add the steamed golas to the kadhi
Allow it to simmer on low heat
Heat oil in a small pan and add the cloves, cinnamon, cumin, fenugreek seeds and bloom them
Quickly add kadhi patta,
Toss a pinch of red chili powder on the surface and pour the hot oil seasoning on top of the chili powder, letting it sizzle.
Make a separate oil seasoning on the side-
Heat oil and add the black mustard seeds, let them bloom, add Hing and fine diced garlic
Stir it once so that the garlic becomes brown uniformly.
Turn the heat off and add chili powder and salt to this, let it cool and transfer to a small bowl
When you serve the kadhi, take the gola (dumpling)out in your plate and break it by gently pressing it down.
add the garlic seasoning on top of it.
It is a divine taste and a meal in itself
Serve hot with a pinch of love and fresh chopped cilantro for garnish, with Khichdi or steamed rice
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