Spiced Chana Dal Kofta in Coconut Gravy
Indulge in the rich flavors of Spiced Chana Dal Kofta in Coconut Gravy, a delightful North Indian dish that marries the nutritional goodness of chana dal with the creaminess of coconut. These golden-brown kofta balls, made from soaked chana dal, fresh herbs, and spices, are lovingly deep-fried to a perfect crisp. They are then simmered in a luscious coconut gravy enriched with aromatic spices, onions, and tomatoes, creating a comforting and hearty meal. This dish can be beautifully paired with warm rotis or fragrant basmati rice and is sure to impress family and friends with its robust flavors and enticing aroma.
3
Servings
N/A
Calories
24
Ingredients
Ingredients
channa dal
150 g (soaked for 2 hours)
medium onions
2 (peeled, washed and finely chopped)
fresh ginger
1 inch (peeled, washed and chopped)
garlic
2 cloves (peeled, washed and chopped)
green chilies
3 (washed, ends trimmed and finely chopped)
chopped fresh curry leaves
1 tablespoon (fresh)
fresh coriander leaves
1 tablespoon (finely chopped)
cloves
2 (whole)
cinnamon stick
1/4 inch (whole)
anise seeds
1 teaspoon (whole)
salt
to taste
oil
for frying (vegetable or canola)
fresh coconut
1/2 cup (ground to a paste)
ginger-garlic paste
1 1/2 teaspoons (ready-made or homemade)
large onion
1 (peeled, washed and finely chopped)
fresh tomatoes
2 (washed, peeled and finely chopped)
turmeric powder
1/4 teaspoon
red chili powder
2 teaspoons
garam masala powder
1/2 teaspoon
cloves
2 (whole (for gravy))
cinnamon stick
1/4 inch (whole (for gravy))
anise seeds
1/2 teaspoon (whole (for gravy))
salt
to taste
oil
2 tablespoons (for gravy)
Instructions
1
Rinse and soak the chana dal for 2 hours. Once soaked, drain the water.
2
In a food processor, combine the soaked chana dal, cloves, cinnamon stick, anise seeds, ginger, and garlic to form a smooth paste.
3
Transfer the mixture to a bowl, and incorporate finely chopped onions, green chilies, curry leaves, coriander, and salt. Mix well.
4
Shape the mixture into small kofta balls, about the size of a golf ball.
5
Heat oil in a deep pan or wok over medium heat. Once hot, carefully lower the kofta balls into the oil, frying in batches to avoid overcrowding.
6
Fry until the koftas are golden brown on all sides, about 5-7 minutes. Remove and drain on paper towels.
7
Prepare the coconut gravy by heating 2 tablespoons of oil in a pan over medium heat.
8
Add cloves, anise seeds, and cinnamon stick; stir-fry for about a minute until fragrant.
9
Add the chopped onions and sauté until they turn golden brown, about 5-6 minutes.
10
Stir in the ginger-garlic paste and cook for 3 minutes.
11
Incorporate the turmeric, red chili powder, and garam masala; stir-fry for 2 minutes.
12
Add the chopped tomatoes and salt, mixing well. Cook until the oil separates from the mixture, about 5 minutes.
13
Add the ground coconut paste, mixing to combine. Cook for an additional 3 minutes.
14
Pour in a cup of water, bring to a boil, and let it simmer for 6 minutes.
15
Gently add the fried kofta balls one by one, allowing them to simmer in the sauce for 5 minutes.
16
Garnish with fresh coriander leaves before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Chana Dal Kofta in Coconut Gravy?
It is a North Indian vegetarian dish featuring crisp fried lentil balls made from chana dal served in a creamy, aromatic coconut and tomato-based sauce.
How long do I need to soak the chana dal?
You should rinse and soak the chana dal for at least 2 hours before draining the water for preparation.
What spices are blended directly into the kofta paste?
The soaked chana dal is blended with cloves, a cinnamon stick, anise seeds, ginger, and garlic.
What ingredients are mixed into the kofta paste after blending?
Once the paste is formed, you mix in finely chopped onions, green chilies, fresh curry leaves, coriander, and salt.
How large should the kofta balls be?
The mixture should be shaped into small balls approximately the size of a golf ball.
What is the best way to fry the koftas?
Heat oil in a deep pan over medium heat and fry the balls in batches to avoid overcrowding until they are golden brown.
How long does it take to fry the koftas?
The kofta balls typically take about 5 to 7 minutes to become golden brown on all sides.
What should I do with the koftas immediately after frying?
Remove the koftas from the oil and drain them on paper towels to remove any excess grease.
How much oil is used to prepare the gravy?
The recipe uses 2 tablespoons of oil to start the coconut gravy.
Which whole spices are added to the gravy oil first?
Add cloves, anise seeds, and a cinnamon stick to the oil and stir-fry for about a minute until fragrant.
How long should the onions be cooked for the gravy?
The chopped onions should be sautéed for about 5 to 6 minutes until they turn a golden brown color.
When is the ginger-garlic paste added to the gravy?
Add the ginger-garlic paste after the onions are browned and cook it for about 3 minutes.
What ground spices are required for the coconut gravy?
The gravy requires turmeric powder, red chili powder, and garam masala powder.
How long should the ground spices be stir-fried?
The turmeric, red chili powder, and garam masala should be stir-fried for about 2 minutes.
When should I add the tomatoes to the gravy?
Add the chopped tomatoes and salt after stir-frying the ground spices.
How do I know the tomato mixture is properly cooked?
Cook the tomatoes for about 5 minutes or until the oil begins to separate from the mixture.
How is the coconut prepared for this recipe?
Half a cup of fresh coconut is ground into a smooth paste before being added to the sauce.
How long is the coconut paste cooked?
Once added to the tomato mixture, the ground coconut paste should be cooked for an additional 3 minutes.
How much water is added to the gravy?
The recipe calls for one cup of water to be poured into the mixture to create the sauce.
How long does the gravy need to simmer before adding the koftas?
After adding water and bringing it to a boil, let the gravy simmer for 6 minutes.
When are the fried koftas added to the dish?
Gently add the fried kofta balls one by one into the simmering gravy after the sauce has thickened slightly.
How long do the koftas simmer in the sauce?
The koftas should simmer in the coconut gravy for 5 minutes to allow them to absorb the flavors.
What is the recommended garnish for this dish?
Garnish the Spiced Chana Dal Kofta with fresh coriander leaves before serving.
What are the ideal side dishes for this recipe?
This dish is best served with warm rotis or fragrant basmati rice.
How many people does this recipe serve?
This recipe is designed to provide approximately 3 servings.
Is this recipe vegetarian-friendly?
Yes, this is a vegetarian recipe using plant-based proteins and vegetables.
Can I use ready-made ginger-garlic paste?
Yes, the recipe allows for either ready-made or homemade ginger-garlic paste.
What type of dal is used for the koftas?
The recipe specifically uses chana dal, which are split chickpeas.
Does the recipe use fresh or canned tomatoes?
The recipe calls for 2 fresh tomatoes that are washed, peeled, and finely chopped.
What are the primary flavor profiles of this dish?
The dish features a robust blend of aromatic spices, heat from green chilies, and a creamy finish from the fresh coconut paste.