Moong Dal Kofta

Ingredients

• 1 cup Moong Dal (Split moong dal)
• 0.5 cup Besan
• 0.5 inch Ginger
• 2 unit/count Garlic flakes
• 1.5 teaspoons Salt
• 2 unit/count Onions (Medium size)
• 2 unit/count Tomatoes (Big size)
• 1.5 teaspoons Red chilli powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 1 cup Oil
• 2 cups Water

Instructions

1. 1Soak the moong dal overnight in water. Drain the water completely the next day. Grind the moong dal with ginger and garlic into a smooth paste without adding any water. Transfer the paste to a bowl and mix in the besan, 0.5 teaspoon of salt, and 0.5 teaspoon of red chilli powder. Ensure the mixture is dry.
2. 2Shape the dry mixture into small balls. Deep fry them in oil until they are golden brown. Set aside to drain the excess oil.
3. 3In a kadai, heat oil and sauté the chopped onions until they are soft and slightly brown.
4. 4Add 0.5 teaspoon of red chilli powder, coriander powder, and garam masala to the onions. Sauté for 2 minutes. Add the chopped tomatoes and cook for 5 minutes until they form a soft pulp. Add salt and sauté for an additional 2 minutes until the oil separates from the tomato pulp.
5. 5Add 2 cups of water to the tomato mixture. Cover and boil until it reaches a semi-thick gravy consistency.
6. 6Add the fried moong dal balls to the gravy. Boil for an additional 5 minutes to allow the flavors to meld.
7. 7Serve the moong dal kofta hot with phulka. Enjoy the rich flavors of this Punjabi dish.