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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 3 |
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This nice recipe was submitted by Sujatha Vijay to the Thursday magazine. I hope you enjoy it! Ingredients:
150 g channa dal, soaked for 2 hours |
2 medium onions, peeled,washed and finely chopped |
1 inch fresh ginger, peeled,washed and chopped |
2 cloves garlic, peeled,washed and chopped |
3 green chilies, washed,ends trimmed and finely chop the rest of the chillies |
1 tablespoon chopped fresh curry leaf |
1 tablespoon fresh coriander leaves, finely chopped |
2 cloves |
1/4 inch cinnamon stick |
1 teaspoon anise seed |
salt |
oil, to fry |
1/2 cup fresh coconut, ground to a paste |
1 1/2 teaspoons ginger-garlic paste |
1 large onion, peeled,washed and finely chopped |
2 fresh tomatoes, washed,peeled and finely chopped |
1/4 teaspoon turmeric powder |
2 teaspoons red chili powder |
1/2 teaspoon garam masala powder |
2 cloves |
1/4 inch cinnamon stick |
1/2 teaspoon anise seed |
salt |
2 tablespoons oil |
Directions:
1. Grind the chana dal with the cloves, cinnamon stick, aniseeds, ginger and garlic pastes to a paste.
2. Add the finely chopped ingredients with salt to the ground chana dal.
3. Make small balls out of this mixture.
4. Heat oil in a wok.
5. Gently, lower the balls into the hot oil.
6. Deep fry the balls until lightly browned on either side.
7. Drain on clean and absorbent paper towels and keep aside.
8. Now, prepare the gravy.
9. To do so, heat 2 tbsps.
10. of oil in a pan.
11. Add the cloves, aniseeds and cinnamon stick.
12. Stir-fry for a minute.
13. Toss in the onion and stir-fry until it is lightly browned.
14. Add the ginger-garlic paste.
15. Stir-fry for 3 minutes.
16. Add the masala{spice} powders and stir-fry for 2 minutes.
17. Then add the tomatoes and salt.
18. Mix well and cook on medium flame until the oil starts leaving the sides of the pan.
19. Now stir in the ground coconut paste.
20. Stir and cook for 3 minutes.
21. Add a cup of water.
22. Allow it to boil for 6 minutes.
23. Now, gently add the fried koftas, one by one, and allow this dish to cook on simmer{low flame} for 5 minutes.
24. Garnish with corriander leaves.
25. Serve hot with rotis or rice.
26. Enjoy!
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