Indian
Indian - Dals and Soups
Malai Kofta Moong Dal
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1 cup moong dal, soaked 2 hours
- • 2 tbsp gram flour
- • 1 tsp fennel seeds
- • 3 tbsp mustard oil
- • 1 onion, finely chopped
- • 1 tbsp ginger-garlic paste
- • 2 tomatoes, pureed
- • 1 tsp garam masala
- • 1 tsp salt
Preparation Steps
1
Phase 1
Drain the soaked moong dal and coarsely grind it with the fennel seeds.
2
Phase 2
Mix the ground dal with gram flour and half the salt, shape into koftas, and fry in half the oil until golden.
3
Phase 3
Heat the remaining oil, fry the onion and ginger-garlic paste until golden, then add tomato puree and garam masala and cook until the oil separates.
4
Phase 4
Add 1 cup water to the gravy, simmer 5 minutes, then slip in the fried koftas.
5
Phase 5
Simmer 5 minutes so the koftas soak the gravy and serve with roti or paratha.