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:

1. For the kofta:
2. Grind the dals, grate the cheese cubes and mix well.
3. Crumble the bread slices and mix in.
4. Add rest of the ingredients and knead into a dough
5. Make oval balls of 1 inch size.
6. Fry in hot oil. Keep aside.
7. For the gravy:
8. Puree the tomatoes, onions and the dry fruits separately
9. In a wok, add oil. When hot, add cloves, bay leaves, cumin seeds, cardamom, peppercorns and the chillies
10. Add the onion paste
11. Fry till golden brown
12. Add the tomato puree
13. When the mixture boils, add all the masalas, dry fruit mixture and salt
14. Cook over a slow flame for a few minutes
15. Add beaten curds and remove wok from flame immediately.
16. Add the koftas. Serve with hot chapattis or steamed rice.
17. Serve the dish after an hour

Recipe courtesy of Meena