• For kofta (dumpling)
• 1 cup dhuli moong dal (split, skinless green gram)
• 2 green chillies
• Salt to taste
• A pinch of hing (asafoetida)
• For gravy
• 3 medium tomatoes
• 2 medium onions
• 1 inch piece ginger
• 3-4 flakes garlic (optional)
• Salt to taste
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• 1/2 tsp cumin seeds
• 1 tbsp oil + to deep fry

Wash and soak moong dal for 4-5 hours. Drain and grind with green chillies to a coarse paste. Add just 1-2 tsp water while grinding and no more.

Add salt and hing to the moong dal batter and beat the batter well. Beating well ensures fluffy kofta.

In a kadhai/wok, heat sufficient oil to deep fry. When the oil is hot enough, turn the heat to medium and wait for couple of minutes. Kofta are fried on medium heat. Drop small portions of batter in the oil with the help of spoon or your fingers. Fry these koftas till golden from both sides, turning as needed.

Drain on an absorbent paper. Set this aside.

For the gravy, grind together, onion, ginger, garlic and tomatoes to a fine paste.

Heat 1 tablespoon oil in a pan and add cumin seeds. When they change color, add onion-tomato paste. Add all the spices except garam masala. Fry till oil begins to separate.

Add 3-4 cups of water and add salt. Let it bring to boil. Add fried kofte and lower the heat. Let them simmer, covered, for 10 minutes.

Add garam masala and bring it to boil. Turn off the heat. Since moong dal kofta absorb lot of water from the curry, adjust the quantity of water according to desired gravy consistency. Serve mung dal kofta curry with rice or roti.

by Pak101.com (few years ago!) / 2064 views