Ingredients:

• For koftas:
• 1.5 cups – moong dal (soaked overnight)
• 2 – onions, ground
• 2 tsp – ginger-garlic paste
• 5 – green chillies, ground
• 1 tbsp – Coriander leaves
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Garam Masala
• oil for frying
• Salt to taste
• For gravy:
• 3 – Onion paste
• 2 tsp – ginger-garlic paste
• 2 tbsp – Tomato puree
• 4 tsp – coriander powder
• 1 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Garam Masala
• 1/4 tsp – kasoori Methi
• 3 tbsp – oil
• Salt to taste

Method:

1. Make a paste of the dal without water. Mix all the kofta ingredients with dal.
2. Heat 2 tbsp oil in a pan. Add the dal mixture. Fry till it becomes thick enough to make koftas.
3. Make small balls from the mixture. Deep fry them, drain and keep them aside.
4. For the gravy, heat oil in a pan.
5. Add onion paste and fry till golden brown.
6. Add ginger-garlic paste, tomato puree and all the other spices except kasoori methi and garam masala. Fry till oil separates.
7. Now add 1 cup water. Bring to a boil.
8. Add kasoori methi, garam masala and koftas. Simmer for 5 mins.
9. Garnish with coriander and serve hot with paranthas.

Recipe courtesy of Meghna Mathur