Paruppurundai (Toor Dal) Koftas in Butter Masala Gravy

This is a fusion dish that I tried. I have taken the Paruppundai (Daal balls as my son calls it) from Paruppurndai Kozhambu and Kofta gravy and made this dish. The idea came when I made the Moong Dal Kofta in Yogurt gravy.



Ingredients

For Kofta
Toor Dal 1 cup
Red Chillies 1
Almonds 10
Raisins 2 tbsp
Coriander Leaves Chopped

For the gravy

Onions 2
Tomato 4
Cumin 1 tsp
Almonds 10
Milk 1 cup
Coriander Leaves to garnish



Method of Ingredients

1. Soak the dal for 2-3 hours. Drain. Grind into a paste (not too smooth, but not too rough as well) along with red chilli.

2. Transfer to a bowl. Add roughly chopped almonds and chopped raisins. Add some chopped coriander leaves as well along with some salt. Mix everything. Roll into small balls. I got around 12.

3. Steam the balls in an idli plate. After the steam starts coming, steam for 10 minutes.

4. For the gravy, you can follow the standard butter masala gravy. I skipped garlic and ginger and few other stuff due to laziness. In a pan, heat some oil. Add cumin. When it sizzles, add onions.

5. Saute till it turns transparent. Add chopped tomatoes and almonds.

6. When the tomatoes are done, switch off. When it is cooled, grind into a smooth paste.

7. Transfer back to the pan. Add milk. Bring to boil. Simmer.

8. Add some salt and the cooked kofta balls. Simmer for a little more.

Garnish with coriander leaves. Serve with rotis.

Linking this to Show me your hits - lentils and legumes. Event by Sangee, hosted by Nalini