Saturday, 9 March 2013

CHANA DAL CHYA GOLYANCHI AMTI / GOLE GHALUN SAMBAR (TYPE 1 )



CHANA DAL CHYA GOLYANCHI AMTI / GOLE GHALUN SAMBAR

INGREDIENTS

GOLE (BALLS)

Chana dal (soaked )
½ cup
Jeera pdr
½ tsp
Haldi
¼ tsp
Chilli pdr    OR
Gr. chillies
½ tsp    OR
1 – 2 nos.
Curry leaves / kadipatta
1 sprig
Ginger garlic paste
½ tsp
Salt
T.T.
Coriander leaves / kothimbir
4 – 5 sprigs
Chick pea flour / besan
1 tsp
AMTI(GRAVY)

Oil
1 tbsp
Mustard seeds / rai
¼ tsp
Cumin seeds / Jeera
¼ tsp
Water
1 – 1 ½ cups
Garam masala pdr
¼ tsp
Tamarind / chinch / imli
Marble sized ball
Jaggery
Marble sized ball
Chick pea flour / besan
1 – 2 tbsp
Jeera pdr
¼ tsp
Turmeric pdr / Haldi
¼ tsp
Chilli pdr
¼ tsp


METHOD:

GOLE (BALLS)

1.       Put together all the ingredients for the gole except besan in a blender and coarsely grind all the ingredients. Make sure you don’t put any extra water. The mixture should be pliable enough to roll them into marble sized balls.



2.       In case you feel it needs some moisture for it to roll into shape then add a few drops of water and bring it all together adding the besan you had left out.



3.       Put the balls in a vessel and steam them or pressure cook them. Remove and cool.

AMTI(GRAVY)

4.       Soak the tamarind in a little water for 15 min. Extract the pulp.

5.       Heat oil, add rai, jeera, haldi and pour in the water. Bring to a boil.

6.       Simmer and add the masala, chilli pdr, jeera pdr, tamarind pulp and jaggery.

7.       Bring to a boil again. When it is boiling gently drop in the prepared gole.

8.       Initially they will sink to the bottom. But as they cook they will start to float on top.

9.       Dissolve the remaining besan in a little water to remove the lumps.

10.   Pour this in the boiling amti to slightly thicken it.

11.   Garnish with coriander leaves and serve with steamed rice.