This is a traditional dish from Maharashtra. Another version of this curry is known as gatte ki curry from Rajasthan, where the besan flour mixture is steamed first and then cut into small balls. Gole (singular: gola) are gram flour dumplings cooked in spicy gravy. Gram flour is used to make the dumplings. I used the course flour of roasted chana dal instead.
Ingredients:
- Fistful chana dal
- 2-3 garlic cloves
- Curry leaves
- 1 tbsp tamarind paste
- Jaggery as per taste
- Oil
- Salt
- ½ tsp turmeric powder
- 1 tsp red chili powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- 1 tsp carrom seeds
- Chopped cilantro
- 1 tbsp grated coconut
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ¼ tsp hing
Method:
- Dry roast chana dal
- Let it cool
- Grind it to course flour
- Add salt, red chili powder, turmeric powder, cumin powder, coriander powder, carrom seeds to the flour and mix well
- Add chopped cilantro and oil to the mixture and mix well
- Add water slowly and make it a soft dough and keep it aside
- Take a pan, add oil and heat it
- Add mustard seeds and cumin seeds and let them pop
- Add hing and garlic pieces
- Add curry leaves and fry them
- Add chili powder, turmeric powder and mix well
- Add water and let it boil
- Add cilantro and grated coconut to the mixture and let it boil
- While it is boiling, make small balls and flatten them from the dough you prepared from gram flour
- Once water starts boiling, add besan bolls to it
- After 2 minutes, add tamarind paste and jaggery
- Add salt
- Once besan gole/gatte/balls cook well, they will surface on the gravy
- You can take out one gola and press it with a spoon to check if it is cooked well
- Turn off the stove and serve hot with rice or roti.
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