Maharashtrian Golyachi Aamti (गोळ्याची आमटी)

Name: Maharashtrian Golyachi Aamti (गोळ्याची आमटी)
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: For gola(balls)-; 1/2 cup chana dal(chickpeas split); 1 cup toor dal(pigeon peas); 1 chopped onion; 1 tbsp chopped coriander leaves; For gravy-; 1 medium size onion; 1/2 cup chopped dry coconut; 1 tbsp ginger garlic paste; 1 tbsp Saoji masala(Maharashtrian garam masala); as required Salt to taste; 1 tbsp red chilli powder; 1/2 tsp turmeric powder; 1 tsp coriander powder

Manisha Malvi Angaitkar @manisha3108

#cookpad
#cookpadindia
This is a spicy gravy, served in main course with chapati or rice. It is a unique authentic recipe from the vidharbh region in Maharashtra. Soaked chana dal and toor dal(lentils) balls cooked in spicy gravy.

Manisha Malvi Angaitkar @manisha3108

Saved

Ingredients

30min

2 servings

For gola(balls)-
1/2 cupchana dal(chickpeas split)
1 cuptoor dal(pigeon peas)
1chopped onion
1 tbspchopped coriander leaves
For gravy-
1medium size onion
1/2 cupchopped dry coconut
1 tbspginger garlic paste
1 tbsp Saoji masala(Maharashtrian garam masala)
as requiredSalt to taste
1 tbspred chilli powder
1/2 tspturmeric powder
1 tspcoriander powder

Saved

Steps

30min

1

For making gola I.e. balls of chana dal and toor dal- first wash both the dals together and soak for min 2 to 3hrs in water
2

After 3 hrs, strain all the water
3

Make course paste by using blender
4

Also add garlic, green chillies while grinding
5

Transfer this coarsely ground dal in a plate
6

Add finely chopped onion and coriander leaves
7

Also add dry spices like salt, turmeric powder and red chilli powder and 1tbsp besan(gram flour for binding)
8

Make small round balls with the help of hands and keep aside
9

Now for gravy, heat oil in kadhai
10

Add mustard seeds and cumin
11

Once it crackles add paste of roasted onion and dry coconut (roast separately and make fine paste)
12

Now add ginger garlic paste
13

Saute till oil gets released
14

Now add all dry spices like salt, turmeric powder, Red chilli powder, saoji garam masala
15

Saute for 1min it aromatic
16

Now add one glass of hot water
17

Boil the gravy for 2min
18

Now add ready balls one by one in boiling gravy
19

Cook for 10 to 15 min on low to medium flame
20

Once the gravy is ready, all balls will come up and float
21

Now turn off the flame, sprinkle finely chopped coriander leaves
22

Serve this spicy gola aamti with chapati and rice, a complete Maharashtrian meal