- 1) 1 cup tuvar dal,
- 2) 2 teaspoon uncooked rice,
- 3) 1 teaspoon wheat flour,
- 4) 6 to 7 green chilies,
- 5) 1 tablespoon cumin seeds,
- 6) 10 to 12 garlic cloves, ( peeled ),
- 7) 1 cup chopped coriander,
- 8) ½ teaspoon gram flour,
- 9) 2 large red tomatoes,
- 10) 2 tablespoon oil,
- 11) 1 teaspoon mustard seeds,
- 12) 1 teaspoon turmeric powder,
- 13) 1 teaspoon asafoetida,
- 14) 1 teaspoon red chili powder,
- 15) Salt to taste
To proceed –
- 1) Soak dal and rice in water for 1 hour.
- 2) Dry roast the cumin seeds and green chilies.
- 3) Pierce the tomatoes with fork and roast them on direct flame, wash, peel and chop them.
- 4) Grind together cumin seeds, green chilies, coriander and garlic, add salt.
- 5) Keep aside 1 teaspoon of this paste and mix gram flour and make pea sized balls.
- 6) Drain the dal and rice and grind them without water. Add wheat flour, salt, chili powder, ½ teaspoon turmeric and half teaspoon asafoetida to it and mix well.
- 7) Apply little oil to palms and take a small portion of the dal mixture, put one ball of chili paste on it and cover it with dal mixture. Roll out a smooth ball, keep aside. (These are not to be fried.) (This step is optional, the koftas can be made by mixing both the pastes together.)
- 8) Heat the oil in a large pan and add mustard seeds. Add the chili paste, which was kept aside and fry a little.
- 9) Add remaining turmeric powder, asafoetida and tomato. Fry till oil separates.
- 10) Add 4 cups water and salt and let it come to boil.
- 11) Add the koftas one by one, ( make sure the mixture boils, before adding the next kofta.)
- 12) Boil on high flame, till all koftas float on top. Continue boiling for 1 or 2 minutes more.
This curry can be eaten with roti or rice. The koftas are to be broken and crushed in the curry, while eating.