Mix Dal Kofta
Healthy mix-dal kofta made with lentils, light spices and a simple tomato-onion gravy. High protein, easy to cook and beginner-friendly Indian main course.
Ingredients
Equipment
Method
- Wash and soak the mixed lentils for 30–45 minutes. Drain and grind coarsely with ginger and green chillies — add a splash of water only if needed. Transfer to a bowl.
- Add chopped onion, turmeric, coriander powder, red chilli powder (if using), gram flour, salt and mix into a thick dough-like mixture.
- Divide the mixture into small balls (about the size of a walnut). Heat 2 tbsp oil in a non-stick pan, and shallow-fry the balls on medium heat until golden brown and cooked through (turn gently so they cook evenly). Drain on kitchen paper.
- In the same pan, add a little more oil if needed, add cumin seeds and let them crackle for a few seconds. Then add chopped/pureed tomatoes, a pinch of salt and ¼ cup water. Cook on medium heat until tomatoes soften and oil starts releasing.
- Add ½ cup water, stir well and bring to a light simmer. Taste and adjust salt and spices. The gravy should be smooth and slightly thick.
- Gently add the fried dal-koftas into the simmering gravy. Cover and cook on low heat for 5–6 minutes so koftas absorb flavours.
- Garnish with chopped coriander leaves and serve hot with whole wheat roti or brown rice.
Notes
Use shallow-frying instead of deep-frying to reduce oil. For more fibre and nutrients, add finely chopped spinach or methi greens into the kofta mixture. Serve with whole-grain roti or brown rice for a wholesome meal.