Ingredients:

• For Spinach sauce:
• A bunch – Spinach (or as required)
• 1 cup – buttermilk
• 1 tsp – Sugar and salt to taste
• To be ground into a paste:
• 2 to 3 Cloves – Garlic
• 25 mm – ginger, grated
• 1 – Green chilli or as per taste
• 2 tbsp – grated Coconut
• 1 tbsp – Poppy Seeds
• 1 tbsp – Cashew nuts
• 1 tsp – aniseed
• For the koftas:
• 1 cup – toor dal, soaked in warm water for minimum 30 minutes
• 1 – medium Onion
• Grated Ginger
• Some Coriander leaves

Method:

1. Drain the toor dal well.
2. Saute the onions, ginger and chilli in a little oil with salt.
3. Grind coriander leaves and the sauteed mixture with the toor dal but without water. It should be a coarse paste.
4. Make balls and steam in a cooker. Make sure not to over-steam since it can get very hard. Cool and keep aside.
5. Wash the spinach and blanch it in water for 2-3 minutes. Liquidise it in a blender.
6. Heat some olive oil in a pan and add the ground spinach paste to it. Cook for a while.
7. Add curd, salt and sugar. Simmer for 5-8 minutes.
8. Place the steamed balls in a plate and pour the gravy on top.
9. Serve it with rice/chapatti.
10. Recipe Courtesy: http://chefinyou.com/