Ingredients:
• For the kofta:
• 100 g – Chana dal (soaked overnight)
• 100 g – moong dal (soaked overnight)
• 2-3 cubes – processed cheese
• 2 – bread slices
• Ajwain – 1/4 tsp
• Cumin – 1/4 tsp
• Coriander seeds 1/4 tsp
• Black pepper powder, Turmeric powder, Asafoetida powder, chilli powder and salt to taste
• Oil to fry
• For the gravy:
• 1 kg – tomatoes, ripe
• 1 – Onion
• 3 – green chillies, slit
• Cloves – a few
• Black Peppercorns – a few
• Bay Leaves
• Cumin seeds
• 1 – Cardamom
• Cashewnuts, Almonds
• 1/2 cup – yogurt (beaten well)
• Garam masala, coriander powder, cumin powder
• Salt to taste
• Oil to fry
Method:
- For the kofta:
- Grind the dals, grate the cheese cubes and mix well.
- Crumble the bread slices and mix in.
- Add rest of the ingredients and knead into a dough
- Make oval balls of 1 inch size.
- Fry in hot oil. Keep aside.
- For the gravy:
- Puree the tomatoes, onions and the dry fruits separately
- In a wok, add oil. When hot, add cloves, bay leaves, cumin seeds, cardamom, peppercorns and the chillies
- Add the onion paste
- Fry till golden brown
- Add the tomato puree
- When the mixture boils, add all the masalas, dry fruit mixture and salt
- Cook over a slow flame for a few minutes
- Add beaten curds and remove wok from flame immediately.
- Add the koftas. Serve with hot chapattis or steamed rice.
- Serve the dish after an hour
Recipe courtesy of Meena