Masoor Dal Kofta
Masoor dal kofta is a marvelous unique dish. These koftas taste delicious and go well with any Indian bread. Masoor dal kofta looks like meatball koftas and are the vegetarian alternative to meatballs.
For making these kofta's first Masoor dal is soaked then grinded then besan and spices are mixed in the dough, with the dough kofta balls are made and deep fried, then koftas balls are simmered in spicy gravy.
Masoor dal kofta taste totally different then Masoor dal, you can prepare this when entertaining guest or for the parties. It takes little time to make the koftas but it is well worth the effort.
For making these kofta's first Masoor dal is soaked then grinded then besan and spices are mixed in the dough, with the dough kofta balls are made and deep fried, then koftas balls are simmered in spicy gravy.
Masoor dal kofta taste totally different then Masoor dal, you can prepare this when entertaining guest or for the parties. It takes little time to make the koftas but it is well worth the effort.
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Ingredients for Kofta:
½ Cup Masoor dal 1 Tablespoon fresh ginger – fine grated 1 Medium green chili – fine chopped ¼ Cup fine chopped onions 1 Teaspoon red chili powder 2 Tablespoons Besan flour (gram flour) ½ Teaspoon salt or to your taste Makes about 10 to 12 koftas |
Masoor Dal
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Masoor Dal (Brown Lentils)
Red chili powder
Green chili- Chopped
Onion-Chopped
Oil
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Ginger- Grated
Besan- Gram flour
Salt
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Ingredients for gravy:
2 Medium size onions
2 Teaspoons minced garlic
2 Medium size ripe tomato pureed or 2 tablespoons tomato sauce
1 Tablespoon fresh ginger- grated
1 Medium green chili – chopped
3 Tablespoons plain yogurt (optional)
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder (Haldi)
½ Teaspoon garam masala powder or to your taste
3 Tablespoons vegetable oil
1 Teaspoon salt or to your taste
½ Cup of whole milk (optional)
½ Cup of chopped coriander leaves
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2 Medium size onions
2 Teaspoons minced garlic
2 Medium size ripe tomato pureed or 2 tablespoons tomato sauce
1 Tablespoon fresh ginger- grated
1 Medium green chili – chopped
3 Tablespoons plain yogurt (optional)
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder (Haldi)
½ Teaspoon garam masala powder or to your taste
3 Tablespoons vegetable oil
1 Teaspoon salt or to your taste
½ Cup of whole milk (optional)
½ Cup of chopped coriander leaves
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Onions, Tomatoes, Garlic, Ginger, Green chili & Coriander leaves
Coriander powder
Garam masala
Salt
Coriander leaves
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Red chili powder
Yogurt
Oil
Green chili-chopped
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Turmeric powder
Ginger- Grated
Milk
Water
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Directions for making the koftas:
1. Wash and soak the masoor dal for 4 to 5 hours or until dal is fully soaked. Once
dal is soaked wash and rinse, drain all the water out.
1. Wash and soak the masoor dal for 4 to 5 hours or until dal is fully soaked. Once
dal is soaked wash and rinse, drain all the water out.
Soak Masoor Dal
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Soaked Masoor Dal
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2. Transfer the dal into blender and grind it with as little water as you can, make a
smooth paste.
smooth paste.
Add Masoor Dal in Blender
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Grind Masoor Dal
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3. If Dal paste is not thick enough to make balls, we need to dry the water.
4. Heat a nonstick frying pan add some oil and transfer the Dal paste from blender
to frying pan.
4. Heat a nonstick frying pan add some oil and transfer the Dal paste from blender
to frying pan.
Masoor Dal paste
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Add Dal paste in the frying pan
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5. Stir the paste for 1 minute so that it does not stick to the pan and from lumps.
Turn the stove off, and remove the frying pan from the stove.
6. Leave the dal paste in the frying pan because it is warm and that will help to
evaporate the water.
Turn the stove off, and remove the frying pan from the stove.
6. Leave the dal paste in the frying pan because it is warm and that will help to
evaporate the water.
Stir the paste
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Paste become thick
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7. Once the paste become thick enough to make balls add salt, chopped green
chilies, grated ginger, red chili powder and besan flour and mix well, break and
mash if there is any lumps.
chilies, grated ginger, red chili powder and besan flour and mix well, break and
mash if there is any lumps.
Add Besan, Chopped Onion, chopped green chilies, grated ginger
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Mix all the ingredients in the Dal paste
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8. Transfer the paste in a bowl and knead to make it smooth. Divide the dal dough
in to 10 to 12 equal portion without forming the balls.
9. Before you start making balls heat 2 cups of oil in a frying pan or a kadhi on
medium heat in about 8 to 10 minutes oil will become hot,.
in to 10 to 12 equal portion without forming the balls.
9. Before you start making balls heat 2 cups of oil in a frying pan or a kadhi on
medium heat in about 8 to 10 minutes oil will become hot,.
Masoor Dal dough
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In a pan add oil and heat
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10. While oil is heating up grease your palms and take a portion of the dough at a
time and roll into small balls, place them on the plate.
time and roll into small balls, place them on the plate.
Grease your hand
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Take some dough in your hand
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Roll kofta ball
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Rolled kofta ball
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11. To test the oil drop a small piece of dough in the hot oil if the dough start
sizzling and comes up it means oil is hot enough.
sizzling and comes up it means oil is hot enough.
Masoor Kofta Balls
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Drop a small piece of dough in oil
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12. Now drop 5 o 6 kofta balls in the hot oil, do not touch the balls.
13. With the cooking spoon start flickering the hot oil over koftas.
13. With the cooking spoon start flickering the hot oil over koftas.
Drop kofta balls in hot oil
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Flicker oil over koftas
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14. Let the kofta balls fry for 1 minute once the bottom of the balls looks light
brown, turn them around, and let the other side fry, with the cooking spoon
flip balls around few times. Kofta balls should be fried on medium high heat.
If the heat is low then the balls will break. If kofta still break while frying add
some Besan in the dough.
brown, turn them around, and let the other side fry, with the cooking spoon
flip balls around few times. Kofta balls should be fried on medium high heat.
If the heat is low then the balls will break. If kofta still break while frying add
some Besan in the dough.
Bottom of kofta's looks light brown
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Turn the kofta’s to other side
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15. Once the balls become golden brown or the desired color take them off the
oil and place them in a plate over the paper towel so that extra oil could be
absorbed. It takes about 4 to 5 minutes to fry the kofta balls.
oil and place them in a plate over the paper towel so that extra oil could be
absorbed. It takes about 4 to 5 minutes to fry the kofta balls.
Kofta balls become brown
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Take the balls out of the hot oil
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16. Turn the heat down to medium because the oil is hot and you do not want the
other batch of balls fried quickly.
17. Drop another batch of koftas balls then raise the heat to medium high and let
them fry. Repeat the process until all the balls are fried.
other batch of balls fried quickly.
17. Drop another batch of koftas balls then raise the heat to medium high and let
them fry. Repeat the process until all the balls are fried.
Place the fried kofta balls over paper towel
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Fried Masoor kofta balls
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Directions for making the gravy:
1. Use a food chopper or blender to mince the onions and garlic. Mixture should
be Coarse.
1. Use a food chopper or blender to mince the onions and garlic. Mixture should
be Coarse.
In a chopper add onion & garlic
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Mince onion and garlic
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2. On high heat add the oil in a wide nonstick frying pan, add minced onions and
garlic and sauté them while periodically stirring.
3. Onions will have a lot of water so for the first 8 to 10 minutes keep the heat
high so that all the onion water evaporates quickly.
4. Once the onion water evaporated turn the heat down to medium and let the
onions fry for 8 to 9 minutes, frequently stir the onions.
garlic and sauté them while periodically stirring.
3. Onions will have a lot of water so for the first 8 to 10 minutes keep the heat
high so that all the onion water evaporates quickly.
4. Once the onion water evaporated turn the heat down to medium and let the
onions fry for 8 to 9 minutes, frequently stir the onions.
In the pan add Oil, minced onion & garlic
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Mix minced onion, garlic with oil fry
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5. While onion mixture cooks add the tomato to the same food chopper or blender
and puree.
and puree.
In the chopper add tomatoes
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Puree tomatoes
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6. Once the onions become light brown add coriander powder, red chili powder,
turmeric powder and mix with fried onion and fry for few seconds.
turmeric powder and mix with fried onion and fry for few seconds.
Onion become light brown
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Add Coriander powder, Red chili powder and Turmeric powder
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7. Add tomato puree or tomato sauce and yogurt. and keep string the onion
masala frequently.
masala frequently.
Mix spices with fried onion & spices & fry
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Add Tomato puree and mix
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8. With the tomato puree and yogurt onion masala become watery turn the heat
high for 2 to 3 minutes, so that water evaporates quickly, and then turn the
heat down. Keep stirring the onion masala frequently.
high for 2 to 3 minutes, so that water evaporates quickly, and then turn the
heat down. Keep stirring the onion masala frequently.
Mix tomato puree with fried onions & spices
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Add Yogurt
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9. In about 5 to 6 minutes tomato puree and onion will blend together.
10. Once all the water evaporated and you see the oil in the pan that means onion
masala is done.
10. Once all the water evaporated and you see the oil in the pan that means onion
masala is done.
Mix Yogurt well with all the ingredients
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Onion masala is ready
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11. Add 3 cups of water and salt and mix with onion masala. cover the pan and
cook for 10 minutes.
cook for 10 minutes.
Add water in onion masala & mix
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Add salt and mix
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12. Cover the pan and cook for 10 minutes.
Mix gravy well
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Cover the pan & let the gravy cook
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13. Once gravy is cooked add grated ginger, chopped green chilies and mix.
Gravy is cooked
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Add ginger and green chilies & mix
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14. Add garam masala in the gravy and mix and let it cook for few minutes.
15. Add ½ cup of milk and mix it well with the gravy and stir constantly for half
a minute so that milk blend in with the gravy and do not form little lumps.
Let the gravy cook for 8 to 10 minutes while stirring occasionally. Milk
binds the gravy with onion masala.
15. Add ½ cup of milk and mix it well with the gravy and stir constantly for half
a minute so that milk blend in with the gravy and do not form little lumps.
Let the gravy cook for 8 to 10 minutes while stirring occasionally. Milk
binds the gravy with onion masala.
Add garam masala and mix
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Add Milk
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Mix Milk well with gravy
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Gravy is ready
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16. Once onions and milk blend in together and gravy taste right add ½ cup of
water and bring it to boil, because koftas will soak in lot of water.
17. Add fried Masoor dal koftas in the gravy and mix.
water and bring it to boil, because koftas will soak in lot of water.
17. Add fried Masoor dal koftas in the gravy and mix.
Add water in the gravy & bring it to boil
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Add fried kofta's in the gravy
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18. With the cooking spoon pour gravy over kofta’s. Coat all the koftas with
gravy and simmer for 2 minutes.
gravy and simmer for 2 minutes.
Pour gravy over Kofta’s
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Simmer koftas
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19. Once koftas soaked in the gravy and gravy becomes thick add some water
to the desired consistency. Bring the gravy to boil, turn the heat off.
20. Pour gravy over kofta's. Koftas absorb water.
21. When ready to serve gently transfer the koftas in to serving bowl and garnish
with chopped coriander leaves.
to the desired consistency. Bring the gravy to boil, turn the heat off.
20. Pour gravy over kofta's. Koftas absorb water.
21. When ready to serve gently transfer the koftas in to serving bowl and garnish
with chopped coriander leaves.
Masoor Dal kofta are ready
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Sprinkle Coriander leaves
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Pour gravy over koftas
Masoor Dal kofta
Tips:
1. If you are vegan or if you wish not to use yogurt or milk then you may take it
out from recipe, the dish will still taste delicious.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
1. If you are vegan or if you wish not to use yogurt or milk then you may take it
out from recipe, the dish will still taste delicious.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Cabbage kofta (Bandh gobi) Paneer kofta
Palak kofta (Spinach kofta) Lauki kofta (bottle gourd, ghyia)
Masoor dal Chapatti (Pulkha or roti)
Lachha paratha Poori
(Spiral layered paratha)
Cabbage kofta (Bandh gobi) Paneer kofta
Palak kofta (Spinach kofta) Lauki kofta (bottle gourd, ghyia)
Masoor dal Chapatti (Pulkha or roti)
Lachha paratha Poori
(Spiral layered paratha)
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