Chana Dal Kofta Curry (गोळ्याचे सांबार/आमटी)

Gole (koftas) -

Chickpeas flour/besan – ½ bowl or as required

Onion – 1, finely chopped

Coriander seeds powder – 1 t-spoon

Cumin seeds powder – ½ t-spoon

Salt to taste

Red chili powder – 1 ½ t-spoon

Turmeric powder – 1/8^th t-spoon

Amati (curry) –

Oil – 1 tb-spoon

Mustard seeds – 1/4^th t-spoon

Asafetida – 1/8^th T-spoon

Turmeric Powder – 1/8^th T-spoon

Red chili powder – 1 t-spoon

Tamarind pulp – ½ T-spoon

Jaggery to taste

Besan/chickpea flour – 1 tb-spoon

Chopped coriander leaves – 1/4^th bowl for garnishing

Serving –

Oil – 2 tb-spoons

Mustard seeds – 1/4^th t-spoon

Asafetida – 1/4^th t-spoon

Procedure –

1. Mix chopped onion, coriander seeds powder, cumin seeds powder, salt, red chili powder and Turmeric powder in a mixing bowl. Wait for 2-3 minutes. Add chickpea flour as required for making hard balls.

2. Heat oil in a pan. Add mustard seeds, asafetida and let them splutter. Then add turmeric powder, red chili powder and besan. Roast besan for a minute and add 4 cups of water. Add jaggery and salt to taste.

3. Drop gole/koftas in the curry one by one. Boil the curry along with all the dumpings for 5 minutes. Add chopped coriander and turn off the heat.

4. Heat oil in a separate small pan. Add mustard seeds and asafetida, let them splutter and turn off the heat. While serving the amati/curry, serve this tadaka along with it. At the time of eating, take out one gola/kofta from your curry bowl into your plate, mash the gola, pour little tadaka on each gola and eat with plain rice or roti.

Note :

Amati or curry has to be watery. It will get thickened afterwards.