Dal Kofta

Ingredients For The Koftas

• • Channa dal - 250 grams
• • Ginger (finely chopped) - 1 ½
• • Hara dhania/Green coriander (finely chopped) - 2
• • Green chillies (finely chopped) - 2
• • Garam masala - ¾ teaspoon
• • Salt - as required
• • Oil (for deep frying) - as required

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Ingredients For The Gravy

• • Oil - 3 tablespoons
• • Onions (finely sliced) - 2
• • Dalchinis/Cinnamon sticks - 3
• • Bari elaichis/Black cardamons - 2
• • Tej patta/Bay leaf - 1
• • Ginger paste - ½ teaspoon
• • Garlic paste - ½ teaspoon
• • Kadhi pattas/Curry leaves - 2 sprigs
• • Saunfs/Fennel seeds - ½ teaspoon
• • Laungs/Cloves - 3
• • Chilly powder - ½ teaspoon
• • Salt - as required
• • Hara dhania/Green coriander (for garnishing) - as required
• • Tomato puree - ½ cup

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Method

• 1. Pick, wash and soak the channa dal overnight.
• 2. Drain and grind coarsely, do not add water while grinding. Mix with remaining kofta ingredients.
• 3. Heat oil and fry koftas until golden. Drain and keep aside.
• 4. Reserve tablespoon of the dal mixture for the gravy.
• 5. For the gravy, grind together 1 dalchini stick, saunf and laung. Keep aside.
• 6. Heat oil and fry sliced onion until golden. Add the remaining dalchini, tej patta and bari elaichi.
• 7. Add ginger-garlic pastes, fry for 2-3 minutes.
• 8. Add kadhi patta, tomato puree and fry until oil separates.
• 9. Add chilly powder, ground masala and salt.
• 10. Add the reserved dal mixture, cook for 5 minutes.
• 11. Add 1 cup of boiling water, stir then add koftas and boil for 7-10 minutes, uncovered.
• 12. Garnish with hara dhania and serve hot with boiled rice.