Dal Kofta Curry Steamed Toor Balls In Buttermilk
Serving Size : 1
Ingredients for prepare Dal Kofta Curry Steamed Toor Balls In Buttermilk
:
| Amount | Measure | Ingredient - Preparation Method |
FOR THE KOFTA BALLS
dal kofta curry steamed toor balls in buttermilk |
| 1 | cup | toor dal - (toovar dal) |
| 1 | piece | ginger - (1/2 inch) |
| 4 | | green chiles |
| 2 | cloves | garlic |
| 1 | small | onion |
| 1 | handful | cilantro leaves - optional |
FOR CURRY
dal kofta curry steamed toor balls in buttermilk |
| 4 | cups | buttermilk or yogurt |
| 4 | | green chiles - finely chopped |
| 1 | piece | ginger - (1 inch), grated |
| 1 | teaspoon | ground coriander |
| 1 | teaspoon | ground cumin |
| 1 | teaspoon | channa dal - (roasted, if |
desired
dal kofta curry steamed toor balls in buttermilk |
| 1/4 | teaspoon | fenugreek |
| 1/2 | teaspoon | turmeric |
| 1/4 | cup | desiccated unsweetened coconut - (approx), ground |
FOR FLAVORED OIL
dal kofta curry steamed toor balls in buttermilk |
| 2 | tablespoons | oil |
| 1/2 | teaspoon | black mustard seeds |
recipe Dal Kofta Curry Steamed Toor Balls In Buttermilk
1. Wash and soak toor dal
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for a few hours. Drain and grind to a course paste along with onion, ginger, garlic, and
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chiles. (I do this by chopping the large ingredients and blending with the dal in batches. Add enough water
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so the blender pastes, but not so much that it turns to watery mush.) Mix in salt and (optionally)
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cillantro leaves. Form into balls and steam 20 minutes. Remove from heat and cool balls. They will obtain a somewhat
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rubbery texture as they cool. 2. Gently heat buttermilk/yogurt in a pan. Add spices (ground coriander,
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cumin, channa dal, fenugreek, turmeric) and enough dried coconut to give a nice flavor and
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slightly thicken the sauce. (I add all these ingredients to a coffee grinder and grind to
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a powder.) Add ginger and chiles. Add salt to taste. Adjust spices. It will taste
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like it's missing something until you add the flavored oil. 3. Carefully place kofta balls into sauce. 4. Heat a
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little oil in a separate frying pan over medium heat, add mustard seeds and curry leaves. When mustard
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seeds stop bursting, add oil into the curry. You may want to partially cover pan to prevent
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seeds from popping grease all over your kitchen. If you use non-fat yogurt, there is
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only 2 T oil in the whole dish!
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