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hard Maharashtrian Recipes

Gola Bhaat Recipe

How many times does it happen to you ? That craving for something different? And  not the regular dal , rice , roti and veggies for a meal ( which is a tradition in my house . Twice. Daily. )

In my case a Lot! More often than not I find myself looking for some different options. Home made but different ! Healthy but different ! Just something out of the routine.

And the brainstorming begins……..Something like a one-pot-meal, or tahiri or veggie pulav or dal-rice or maybe khichdi. The options always seem to end up at khichdi every time( it’s definitely a quick meal! ). The same rice and dal can be given N number of Avtaars , in Indian cuisine.

Gola Bhaat aka chana dal kababs and rice is one such awesome variation for the same dal rice. It is a traditional maharashtrian recipe very popular in the vidarbha region. The combination of spiced rice and chana dal  kababs is just awesome.

It’s a hot favorite with my hubby , and his side of the family. And my MIL makes the bestest, spiciest Gola Bhaat ever. So whenever she visits us, this recipe is at the top of the To-make list.

Gola bhaat is enjoyed with the typical maharashtrian kadhi, papad, mango pickle and fried chilli! This is definitely not for the faint hearts.

But non-the-less , an awesome gem from our traditional Maharashtrian cuisine!

GOLA BHAAT RECIPE / CHANA DAL KABABS AND RICE

Print Recipe
Gola Bhaat Recipe
Course main course
Cuisine indian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 120 minutes
Servings
serving
Ingredients
For the rice:
For chana dal kababs
For the tadka
  • 4 tbsp oil
  • 2 tsp mustard seeds rai /
  • 1 tsp sesame seeds
Course main course
Cuisine indian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 120 minutes
Servings
serving
Ingredients
For the rice:
For chana dal kababs
For the tadka
  • 4 tbsp oil
  • 2 tsp mustard seeds rai /
  • 1 tsp sesame seeds
Instructions
For the rice
  1. Wash the rice with cold water in a bowl, drain water and keep rice aside. Heat oil in a heavy bottom pan or cooker. Add mustard seeds. After they crackle, add broken red chillies and curry leaves and sautxe9 for 30 seconds.
  2. Add the washed rice to it. Sautxe9 for 2 mins.
  3. Add turmeric powder and mix. Add water and bring it to a boil stirring occasionally.
  4. When the rice is half-cooked , close the cooker ( or put the lid on the pan). Let it cook on slow flame for approximately 10 mins.
  5. Remove from stove and keep aside.
For the chana dal kababs
  1. Mix soaked chana and toor dal together, drain the excess water.
  2. Take this dal mixture, garlic and green chillies in a grinder and grind to get a coarse paste.
  3. Take this coarse mixture in a bowl and add red chilli powder, turmeric powder,coriander powder, salt and torn curry leaves to it and mix. Make small kababs out of the mixture. Keep aside.
  4. Heat oil in a kadhai, and place these kababs gently in it. Cover and let it cook on medium flame. When they are cooked (steamed), they will slightly change colour.
  5. Now you can turn them over carefully , or else they maybreak. Let them simmer till they turn golden brown.
For the tadka
  1. Heat oil in a small kadhai. Add mustard seeds, let them sputter. Add some white sesame seeds and turn off the stove.
  2. PLATING : Take some rice in a plate. Place the channa dal kababs over it. Add a teaspoon of tadka on it. Enjoy with buttermilk or kadhi , papad , pickle and fried chillies.
Recipe Notes

TIP

  • Be very careful while turning the kababs, if they are not completely cooked/steamed, they might break.
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