Chana Dal Kofta Curry

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 3
• 150 g channa dal, soaked for 2 hours
• 2 medium onions, peeled,washed and finely chopped
• 1 inch fresh ginger, peeled,washed and chopped
• 2 cloves garlic, peeled,washed and chopped
• 3 green chilies, washed,ends trimmed and finely chop the rest of the chillies
• 1 tablespoon chopped fresh curry leaf
• 1 tablespoon fresh coriander leaves, finely chopped
• 2 cloves
• 1/4 inch cinnamon stick
• 1 teaspoon anise seed
• salt
• oil, to fry
• 1/2 cup fresh coconut, ground to a paste
• 1 1/2 teaspoons ginger-garlic paste
• 1 large onion, peeled,washed and finely chopped
• 2 fresh tomatoes, washed,peeled and finely chopped
• 1/4 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 1/2 teaspoon garam masala powder
• 2 cloves
• 1/4 inch cinnamon stick
• 1/2 teaspoon anise seed
• salt
• 2 tablespoons oil

Recipe

• 1 grind the chana dal with the cloves, cinnamon stick, aniseeds, ginger and garlic pastes to a paste.
• 2 add the finely chopped ingredients with salt to the ground chana dal.
• 3 make small balls out of this mixture.
• 4 heat oil in a wok.
• 5 gently, lower the balls into the hot oil.
• 6 deep fry the balls until lightly browned on either side.
• 7 drain on clean and absorbent paper towels and keep aside.
• 8 now, prepare the gravy.
• 9 to do so, heat 2 tbsps.
• 10 of oil in a pan.
• 11 add the cloves, aniseeds and cinnamon stick.
• 12 stir-fry for a minute.
• 13 toss in the onion and stir-fry until it is lightly browned.
• 14 add the ginger-garlic paste.
• 15 stir-fry for 3 minutes.
• 16 add the masala{spice} powders and stir-fry for 2 minutes.
• 17 then add the tomatoes and salt.
• 18 mix well and cook on medium flame until the oil starts leaving the sides of the pan.
• 19 now stir in the ground coconut paste.
• 20 stir and cook for 3 minutes.
• 21 add a cup of water.
• 22 allow it to boil for 6 minutes.
• 23 now, gently add the fried koftas, one by one, and allow this dish to cook on simmer{low flame} for 5 minutes.
• 24 garnish with corriander leaves.
• 25 serve hot with rotis or rice.
• 26 enjoy!