Ingredients
For Kofta
- 1 cup Black eyed bean/ Lobia (Washed and Soaked overnight)
- 1 cup Green gram/Moong bean/hari moong sabut (Washed and Soaked overnight)
- 1 cup Poha
- 4-5 nos Green Chili
- 0.5 tsp Asafoetida/ Hing
- 1 tsp Cumin Seeds/ Jeera
- 1 tsp Dry Mango Powder/ Aamchur
- 1 tbsp Chaat Masala (Optional)
- 1 tsp Salt
- 0.5 tsp Baking Soda
- 1 tbsp Ginger Garlic Paste (Optional)
For Curry/Gravy
- 2 tbsp Oil (Vegetable Cooking Oil)
- 0.5 tsp Cumin Seeds/ Jeera
- 1-2 nos Bay Leaves/ Tej Patta
- 1-2 small pc Star anise/ Chakra Phool
- 3-4 nos Red Chili Whole
- 1-2 nos Clove/ Laung
- 1 large onion (Roughly Chopped)
- 2 medium Tomato (Roughly Chopped)
- 1 tsp Turmeric Powder/ Haldi
- 2 tbsp Coriander Powder/ Dhaniya
- 1 tsp Salt (Or as per taste)
- 0.5 cup Thick Curd/ Chakka Dahi (Well beated)
- 0.5 tsp Garam Masala Powder
Servings: People
Instructions
For Kofta
- Wash properly soaked moong and lobia daal. Keep aside.
- Now in a food processor take soaked moong and lobia daal and churn it roughly. now add hari mirch, hing, jeera, aamchur, chaat masala, salt, meetha soda and ginger garlic paste. Churn it again and make a slightly rough paste.
- Transfer the mix in tho another bowl and add poha as required to bind it. Cover and keep aside for 30 minutes.
- Now prepare a steamer and meanwhile pinch a small ball out of the mix and start making small lemon sized kofta. Do this with all mix and place all kofta in to a greased steamer strainer or plate.
- Now check if the steamer is ready, steam the kofta for 30-40 minutes or until a inserted toothpick or knife comes out clean.
- Check when done transfer all the steamed koftas in another plate and let them cool down to handle.
For Curry/Gravy
- Meanwhile lets prepare for gravy, For that heat 1 tbsp oil in a pan, add jeera and let it cracker, add laung, chakra phool, tej patta and sabut lal mirch. Fry.
- Now add onion and fry until soft and change in color, then add tomato, haldi powder and dhaniya powder and salt and let it cook until tender at low flame.
- Transfer this in to another bowl and let ot cool down a bit and then puree it.
- Meanwhile heat 1 tbsp oil in the same pan, and pour the puree (you no need to strain it) and fry until it leave sides.
- Then remove the pan out of the heat and add well blended curd and mix well.
- Place the pan again over heat and cook while stirring until another boil. (At this stage keep it stirring)
- When it starts boiling, add water as per desire consistency and boil again. After that reduce the heat, mix some garam masala and cover the pan, let it cook for another 10 minutes.
- Meanwhile check the kofta must have been cooled enough. Cur each kofta in to 4 piece or 2, as require. Add them to gravy and cook for 5-6 minutes at low flame.
- Switch off the flame, cover the pan and levae it covered for another 5-6 minutes.
- Serve hot with chapatti, paratha, naan, puri or rice. Enjoy!
Recipe Notes
- Add poha just as required to bind the daal mix.
- While grinding, do not make smooth paste, let it be bit coras.
- Remove the pan from flame before mixing curd.
- Beat the curd well, otherwise it may curdle while cooking.
- Do not add too much water to the gravy, as we want the gravy to caot well all kofta.
- For the jain cooking, omit onion garlic from this recipe.
- You may adjust chili and spices as per taste & tolerance.
"Be Vegetarian Be Happy"
"Live and Let Live"
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