Ingredients with Measurements:
- 1 cup chana dal (split Bengal gram)
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp red chili powder
- Salt to taste
- 2 tbsp oil
- 1 cup tomato puree
- 1 cup water
- 1/2 cup cream
- 1 tbsp chopped cilantro for garnish
Special equipment needed: None
Step-by-step instructions:
1. Soak chana dal in water for 2 hours. Drain and grind it to a coarse paste.
2. Add onion, green chilies, ginger paste, garlic paste, cumin powder, coriander powder, garam masala powder, red chili powder, and salt to the dal paste. Mix well.
3. Shape the mixture into small balls.
4. Heat oil in a pan and fry the balls until golden brown. Remove and keep aside.
5. In the same pan, add tomato puree and water. Cook for 5 minutes.
6. Add cream and mix well.
7. Add the fried koftas to the curry and cook for 5 minutes.
8. Garnish with chopped cilantro.
2 hours soaking time, 30 minutes preparation time, 30 minutes cooking time
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 380
- Fat: 20g
- Carbohydrates: 35g
- Protein: 15g
Substitutions for ingredients:
- Chana dal can be substituted with split yellow lentils.
- Cream can be substituted with coconut cream for a vegan version.
Variations:
- Add vegetables like peas, carrots, or potatoes to the curry.
- Make a dry version of the koftas by skipping the curry and serving them as a snack.
Tips and tricks:
- Make sure the dal paste is not too fine, or the koftas will not hold their shape.
- Fry the koftas on medium heat to ensure they are cooked through.
- Add a pinch of sugar to balance the flavors.
Storage instructions:
- Store the leftover curry and koftas separately in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry and koftas in a pan on medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with the koftas on top.
- Garnish with chopped cilantro and a drizzle of cream.
Garnishes:
- Chopped cilantro
- Cream
Pairings:
- Rice
- Naan bread
Suggested side dishes:
- Raita (yogurt dip)
- Pickles
Troubleshooting advice:
- If the koftas are falling apart while frying, add a tablespoon of besan (gram flour) to the mixture to bind it better.
Food safety advice:
- Make sure the koftas are cooked through before serving.
Food history:
- Chal Kofta Curry is a popular dish in North India and Pakistan.
Flavor profiles:
- Spicy, creamy, and savory.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian