Methi Kadhi Gole

Preparation Time: 10 Minutes,

Cooking Time: 20 Minutes

Serve for 2. 

Ingredients for Kadhi:

1) 2 Cups Yogurt

2)  1 tsp Besan Flour

3)  4 tsp Ginger Garlic Paste

4) 3 Green Chillies

5) 1/2 tsp lemon juice

6)  Coriander Leaves

7)  Cumin Seeds

8) Mustard Seeds

9) Curry leaves

10) ½ cup Fenugreek Leaves

11) 2 Pinch Asafoetida

12) Turmeric Powder

13) Salt as per Taste

14) 1 tsp Sugar

15) 2 tsp Oil.

Ingredients for Gole (Dumpling):

1) Split Bengal Gram 1 cup (Chana Dal)

2) 2 Tsp Ginger garlic Paste

3) 4 Green Chillies

4) Cumin Seeds

5) Coriander Leaves

6) ½ cup chopped Fenugreek Leaves

7) 1/2 cup chopped Onion

8) Turmeric powder

9) Salt as per taste

Method for Gole(Dumpling):

Wash and soak Split Bengal Gram for 3-4 hours.

Drain and grind Chana dal, ginger garlic paste, coriander leaves, green chillies and make a fine paste of it.

Do not add water while grinding otherwise we won’t be able to make balls and balls will melt in kadhi.

Add turmeric powder, cumin seeds, salt and ½ cup chopped Fenugreek Leaves to above mixture and make a tight ball of it.

Method for Kadhi:

For kadhi we need buttermilk. To make buttermilk whisk yogurt add 2-3 cups of water whisk again and add besan flour to buttermilk.

Remove all lumps.

In a pan add oil, Mustard seeds, cumin seeds, curry leaves, asafoetida, chopped green chillies and ginger garlic paste and finally Fenugreek leaves.

Add above buttermilk mixture.

Turn heat on medium add salt, sugar and keep on stirring until kadhi boils.

Once kadhi boiled add one drop one chana dal dumpling in it. Just take care that balls should stay firm once it dropped in and not melt into the kadhi.

Drop one by one.

When balls will come raising up to the top of the kadhi. Means they are cooked now.

Slow down the flame and cook for another 5 minutes.

Serve hot with chapatti or khichadi.