1 cup Toor dal
1/2" piece ginger
4 green chilies
2 cloves garlic
1 small onion
1 handful cillantro leaves (optional)
For Curry:
4 cup buttermilk or yogurt
4 green chilies, finely chopped
1 " piece ginger, grated or finely chopped
1 tea sp. each ground coriander, cumin, channa dal [roasted if desired]
1/4 teaspoon fenugreek
1/2 teaspoon turmeric
1/4 cup, approx. desiccated unsweetened coconut, ground if desired
For flavored oil:
2 tablespoon oil
1/2 teaspoon black mustard seeds
a few curry leaves
Wash and soak toor dal for a few hours. Drain and grind to a course paste along with onion, ginger, garlic, and chilies. (I do this by chopping the large ingredients and blending with the dal in batches. Add enough water so the blender pastes, but not so much that it turns to
watery mush.) Mix in salt and (optionally) cilantro leaves. Form into balls and steam 20 minutes. Remove from heat and cool balls. They will obtain a somewhat rubbery texture as they cool.
Gently heat buttermilk/yogurt in a pan. Add spices (ground coriander, cumin, channa dal, fenugreek, turmeric) and enough dried coconut to give a nice flavor and slightly thicken the sauce. (I add all these
ingredients to a coffee grinder and grind to a powder.) Add ginger and chilies. Add salt to taste. Adjust spices. It will taste like it's missing something until you add the flavored oil.
Carefully place kofta balls into sauce. Heat a little oil in a separate frying pan over medium heat, add mustard seeds and curry leaves. When mustard seeds stop bursting, add oil into the curry. You may want to partially cover pan to prevent seeds from popping grease all over your kitchen.
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