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Preparation Time : 150
Cook Time : 25
Total Time : 175
Red lentils / Gram dal- 3/4 Cup
Onion - 1 medium finely chopped
Garlic cloves - 5 peeled
Green chilly - 2 no.
Mustard paste - 1/2 tbsp
Onion - 1 large (make paste)
Garlic paste - 1 tsp
Tomato - 2 small finely chopped
Turmeric powder - 1.5 tsp
Chilly powder - 1/2 tsp
Kashmiri chilly powder - 1/4 tsp
Coriander powder - 1/2 tbsp
Panch - phoran - 1/2 tsp ( equal portion of mustard, fenugreek, aniseeds, fenel, and onion seeds )
Mustard / vegetable oil - 1/2 cup - for deep frying
Salt - 1.5 tsp
Aniseeds - cumin seeds - 1/2 tsp
Wash lentils twice with running water then soaked in water for 2 hours.
Drain excess water. Put lentils, garlic cloves, green chilly in grinder jar and grind into coarsely paste without water on low to medium speed. It will take almost 3-4 minutes.
Add aniseeds, cumin seeds, turmeric powder, chopped onion, 1 tbsp coriander leaves, 1/2 tsp salt and mix properly. Keep aside.
Take out 2 tbsp oil in a kadai for making curry.
Heat rest of oil in a deep pot /kadai on medium heat for 3 minutes.
Make small round balls as koftas and put slowly and carefully in oil. Fry it till golden brown on medium heat. Take out balls from oil ; keep aside. Repeat this process till all mixture ends. This process will take almost 15 - 20 minutes.
By the time of frying kofta , we will make curry masala in another kadai / pan. Heat oil on high heat then reduce heat on low.
Put panch-phoran and crack for few seconds or fenugreek seeds changes in pink colour.
Now put onion paste carefully and fry for 2 minutes on medium heat. Stir trice while trying. Add garlic paste and fry for another one minute.
Add mustard paste, coriander, turmeric, both chilly powder and tomatoes. Stir very well. Put lid on kadai and reduce flame on low heat. Cook this masala mix for 5 minutes. Stir 3-4 times while cooking.
Now add salt and mix very well. Cook for another 2-3 minutes or till oil comes out from masala.
Add 1.5 cup water and boil for 5 minutes on medium heat with lid.
Now put koftas in gravy and boil for 10 minutes. Sprinkle coriander leaves and mix well.
Hot, spicy and delicious Dal kofta curry compliments with steamed rice and hot chapati both.
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