Moong Dal Kofta in yogurt gravy

Anjana of Maayeeka has a beautiful collection of recipes. I have bookmarked a few to try. I really wanted to try making this Moong Dal Kofta. I did not want to deep fry. So I steamed. I did not have the methi leaves. So I just substituted with some other herbs. The dish was out of the world. It kind of felt like a fusion of the Paruppurunda Kozhambu and Malai Kofta.





Ingredients

Moong Dal 1 cup
Ginger small bit
Green Chilli 1
Mint few leaves
Coriander leaves few
Hing a little
Cashews few
Raisins few
Cumin/jeera 1/2 tsp

Tomatoes 3
Onion 1
Chilli Powder 1/2 tsp
Garam Masala 1/2 tsp
Clove 2
Star Anise 2
Bay leaf 2
Cinnamon a little
Cumin/jeera 1/2 tsp
Saunf 1/2 tsp
Curd 1/2 cup

Method of Preparation


1. Soak Moong dal for 2 hours.

2. Grind into a fine paste along with ginger and green chilli. Add Hing, salt, chopped mint and coriander leaves (i used half of it. added the rest to gravy), cashews (half) and raisins. Mix well.

3. Do not add any water for grinding. If it is still watery after grinding, transfer to a pan and stir for a minute or 2 till it starts to come together.

4. Roll into balls and steam in idli plate.

5. In the mixie, grind tomatoes, little mint, coriander leaves, curd and cashews into a fine paste.

6. Heat oil in a pan, add Clove, Star Anise, Bay leaf, Cinnamon, Cumin, Saunf. When it sizzles, add chopped onions.

7. When the onions are slightly browned, add the tomato puree.

8. Add some water along with chilli powder, garam masala and salt. Mix well and bring to boil.

9. Simmer. Add the koftas and switch off.