Dal Me Kofte

Ingredients For Making Shami Kababs

• • Keema (from raan, finely minced) - 500 grams
• • Channa dal - ½ cup
• • Laungs/Cloves - 8
• • Choti elaichis/Green cardamoms - 10
• • Bari elaichis/Black cardamoms - 5
• • Daalchini stick/Cinnamon - 1
• • Jeera/Cumin seeds powder - 2 teaspoons
• • Garlic (finely chopped) - 12 flakes
• • Ginger (finely chopped) - 2 inch pieces
• • Sabut kaali mirches/Peppercorns - 12
• • Salt - as required
• • Red chilly powder - 1 teaspoon
• • Onions (finely chopped) - 3
• • Hara dhania/Green coriander (finely chopped) - 1 cup
• • Green chillies (finely chopped) - 2
• • Cream - 2 teaspoons
• • Oil (for frying) - as required

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Method To Make The Shami Kababs

• 1. Place the keema in a sauce pan or pressure cook it along with 2 cups of water, channa dal, cloves, choti elaichi, black cardamom, cinnamon stick, jeera powder, garlic, ginger, pepper and salt.
• 2. Cook until tender. If any liquid remains cook over high flame until keema is absolutely dry.
• 3. Grind the cooked keema to a fine paste in a blender or food processor.
• 4. Mix the paste with onions, chilly powder, hara dhania, green chillies and cream.
• 5. Mix well and divide into 15 equal portions. Make balls and flatten into thick patties.
• 6. Deep fry the kebabs in hot oil over medium heat until dark brown.
• 7. Serve hot with onion rings and mint chutney.

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Ingredients For Making The Gravy

• • Masoor dal/Red lentils - 1 cup
• • Ginger paste - 1 teaspoon
• • Garlic paste - 1 teaspoon
• • Haldis/Turmeric powder - ¼ teaspoon
• • Chilly powder - 1 ½ teaspoons
• • Salt - as required
• • Lemon juice - 3 tablespoons
• • Green chillies (finely chopped) - 4
• • Hara dhania/Green coriander (finely chopped) - 3 tablespoons

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Ingredients For Making The Tarka

• • Ghee/Clarified butter - 2 tablespoons
• • Garlic (finely chopped) - 1 teaspoon
• • Red chillies (dry) - 4
• • Jeera/Cumin seeds - ¾ teaspoon

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Method

• 1. Pick and wash dal. Boil with ginger, garlic, haldi, chilly powder and salt until soft and mushy.
• 2. Mash the dal and cook until homogenous. Strain through a sieve.
• 3. While the dal is cooking, make the Shami kababs but make round koftas instead of kababs.
• 4. Deep fry the koftas and put aside.
• 5. Add lemon juice, green chillies and hara dhania to the strained dal liquid.
• 6. Boil over medium flame for 10 minutes.
• 7. Drop the koftas gently into the dal.
• 8. For the tarka, heat oil and add remaining ingredients.
• 9. Fry for 2-3 minutes and pour over the dal.
• 10. Serve immediately with boiled rice and fried papads.