Indian
Indian - South Indian Classics
Malai Kofta
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 1/2 cup chana dal, soaked 2 hours
- • 2 dried red chilies
- • 1 tsp fennel seeds
- • lemon-sized ball of tamarind
- • 2 tsp sambar powder
- • 2 tbsp gingelly (sesame) oil
- • 1 tsp mustard seeds
- • 8 curry leaves
- • 1 tsp salt
Preparation Steps
1
Phase 1
Coarsely grind the soaked chana dal with the dried red chilies, fennel seeds, and a pinch of the salt, using no water.
2
Phase 2
Shape the mixture into small balls and shallow-fry until deep golden; set aside.
3
Phase 3
Soak the tamarind in 2 cups warm water, squeeze and strain; simmer the extract with the sambar powder, remaining salt, and 1 cup water until it thickens and loses its raw smell.
4
Phase 4
Pop the mustard seeds and curry leaves in the gingelly oil and add to the gravy.
5
Phase 5
Drop in the fried dal balls and simmer 5 minutes so they soak up the gravy.
6
Phase 6
Serve hot with steamed rice.