Chana Dal Kofta Curry Recipe
Total Time: 1 hour 5 minutes
Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 3
Description:
This Chana Dal Kofta Curry is a classic Indian dish made with spiced lentil balls (koftas) deep-fried to golden perfection and served in a flavorful, aromatic curry. With its rich blend of spices, this recipe brings together the savory depth of chana dal (split chickpeas) with the fresh zest of coriander and the warming spices of garam masala. Perfect for any curry lover, it’s best served with soft rotis or steamed rice. Whether you’re cooking for a weeknight dinner or a special gathering, this dish will delight your taste buds and elevate your culinary repertoire.
Recipe Category: Curries
Keywords: Lentil, Beans, Vegetable, Asian, Indian, Free Of…, Savory, Deep Fried, Small Appliance, < 4 Hours
Ingredients:
| Ingredient | Quantity |
|---|---|
| Channa dal (split chickpeas) | 150 grams |
| Onions (finely chopped) | 2 medium |
| Fresh ginger (grated) | 1 tbsp |
| Garlic (crushed) | 2 cloves |
| Green chilies (finely chopped) | 3 |
| Curry leaves | 1 sprig |
| Fresh coriander leaves | 1/4 cup |
| Cloves | 1 |
| Cinnamon stick | 1 |
| Anise seed | 2 |
| Salt | To taste |
| Fresh coconut (grated) | 1/2 cup |
| Fresh tomatoes (chopped) | 1 1/2 cups |
| Turmeric powder | 1 tsp |
| Red chili powder | 1 tsp |
| Garam masala powder | 2 tsp |
| Oil (for frying and gravy) | 2 tbsp + enough for deep-frying |
| Water | 1 cup |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 406.6 kcal |
| Total Fat | 17.4 g |
| Saturated Fat | 5.8 g |
| Cholesterol | 0 mg |
| Sodium | 43.9 mg |
| Carbohydrates | 54.6 g |
| Fiber | 14.1 g |
| Sugars | 16.1 g |
| Protein | 13.4 g |
Instructions:
-
Prepare the Kofta Mixture
Begin by grinding the channa dal (split chickpeas) in a blender or food processor. Add the cloves, cinnamon stick, anise seeds, and the ginger-garlic paste while grinding to create a smooth, thick paste. Once the mixture is ready, transfer it to a bowl. -
Add Chopped Ingredients
Finely chop the onions, green chilies, curry leaves, and fresh coriander leaves. Add these chopped ingredients along with salt to the ground chana dal mixture. Mix thoroughly until all ingredients are well-combined. -
Form the Koftas
With clean hands, divide the mixture into small portions and roll each into a round ball, approximately the size of a golf ball. Set these balls aside on a tray or plate. -
Heat Oil for Frying
Heat enough oil in a wok or deep frying pan to submerge the koftas. The oil should be hot enough for deep frying, but not smoking. Carefully lower the koftas into the hot oil, one at a time, being sure not to overcrowd the pan. -
Fry the Koftas
Fry the balls until they are golden brown and crisp on all sides. This should take about 6-8 minutes. Use a slotted spoon to remove the koftas from the oil and place them on a paper towel-lined plate to drain any excess oil. -
Prepare the Gravy
In a separate pan, heat 2 tablespoons of oil over medium heat. Add the cloves, anise seeds, and cinnamon stick to the hot oil. Stir-fry these spices for about 1 minute to release their flavors. -
Cook the Onion and Ginger-Garlic Paste
Add the finely chopped onion to the pan. Sauté the onion until it turns a light golden brown. Add the ginger-garlic paste and cook for another 2-3 minutes, stirring continuously to avoid burning. -
Add the Spices and Tomatoes
Sprinkle in the turmeric powder, red chili powder, and garam masala powder, and stir-fry the mixture for 2 minutes, allowing the spices to bloom in the hot oil. Add the chopped tomatoes and salt to the pan, mixing well. Cook this mixture for 5-6 minutes on medium flame until the tomatoes soften and the oil begins to separate from the masala (spice mix). -
Incorporate the Coconut Paste
Stir in the ground fresh coconut paste to the gravy and cook for an additional 3 minutes. The coconut adds a rich, creamy texture to the curry, enhancing the flavors of the dish. -
Add Water and Bring to a Boil
Pour in 1 cup of water to the gravy and stir well. Bring the mixture to a gentle boil and let it simmer for about 6 minutes, allowing the flavors to meld together. -
Add the Fried Koftas
Gently add the fried koftas, one by one, into the simmering curry. Be careful not to break the balls. Stir the curry gently to coat the koftas with the sauce. Let the dish cook on low flame for another 5 minutes to allow the koftas to absorb the flavors of the curry. -
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves. The dish is now ready to be served!
Serving Suggestions:
This Chana Dal Kofta Curry pairs beautifully with soft roti (Indian flatbread) or steamed basmati rice. The richness of the curry and the crunch of the koftas will delight your palate. For an added touch, serve it with a side of cucumber raita to balance out the heat and spices.
Tips for the Best Chana Dal Kofta Curry:
- Consistency of the Kofta Mixture: If the kofta mixture is too dry, add a little water to help bind it. If it’s too wet, you can add some breadcrumbs to help it hold its shape.
- Adjust Spice Levels: Feel free to adjust the heat level by adding more or fewer green chilies, or by increasing the amount of red chili powder.
- Make it Ahead: The koftas can be made a day ahead and stored in the refrigerator. Simply fry them just before serving.
- Alternative Cooking Method: If you’d prefer not to deep-fry the koftas, you can also bake them in the oven. Brush them with oil and bake at 375°F (190°C) for about 25 minutes, flipping halfway through.
Enjoy this delightful dish and savor the rich, authentic flavors of Indian cuisine right in your own kitchen!
