Chana Dal Kofta Curry

Name: Chana Dal Kofta Curry
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 3 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 150 g channa dal; 2 medium onions; 1 inch fresh ginger; 2 clove garlic; 3 green chilies; 1 tbsp chopped fresh curry leaf; 1 tbsp fresh coriander leaves; 0.25 inch cinnamon stick; 1 tsp anise seed; salt; oil; 0.5 cup fresh coconut; 1.5 tsp ginger-garlic paste; 1 large onion; 2 fresh tomatoes; 0.25 tsp turmeric powder; 2 tsp red chili powder; 0.5 tsp garam masala powder; 0.25 inch cinnamon stick; 0.5 tsp anise seed; salt; 2 tbsp oil

Lentils, curry and green chilies deep-fried until golden and spiced with ginger and cinnamon for a South Asian curry. Finish with corriander leaves.

1 hr 5 min · Serves 3 · Takes some skill

Method

Start cooking mode

Time: Prep 30 min · Cook 35 min · 65 min total
Difficulty: hard

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. Make small balls out of this mixture.
3
Heat oil in a wok. Gently, lower the balls into the hot oil. Deep fry the balls until lightly browned on either side.
4
Drain on clean and absorbent paper towels and keep aside. Now, prepare the gravy. To do so, heat 2 tbsps.
5
Of oil in a pan. Add the cloves, aniseeds and cinnamon stick. Stir-fry for a minute. Toss in the onion and stir-fry until it is lightly browned.
6
Add the ginger-garlic paste. Stir-fry for 3 minutes. Add the masala{spice} powders and stir-fry for 2 minutes.
7
Then add the tomatoes and salt. Mix well and cook on medium flame until the oil starts leaving the sides of the pan.
8
Now stir in the ground coconut paste. Stir and cook for 3 minutes. Add a cup of water. Allow it to boil for 6 minutes.
9
Now, gently add the fried koftas, one by one, and allow this dish to cook on simmer{low flame} for 5 minutes.
5 min
10
Garnish with corriander leaves. Serve hot with rotis or rice.