Ingredients

• Chana Dal - 100 g, soaked overnight
• Moong dal - 100 g, soaked overnight
• Processed cheese - 2-3 cubes
• Bread slices - 2
• Ajwain - a little
• Cumin Seeds - 1 tsp
• Coriander seeds - 1 tsp
• Black pepper powder - 1 tsp
• Turmeric powder - 1 tsp
• Asafoetida powder - 1 tsp
• Chilli powder - 1 tsp
• Salt - to taste
• Oil - 2 tbsp
• For the gravy:
• Tomatoes - 1 kg, ripe)
• Onions - 1 large
• Green chillies - 3, slit
• Cloves - few
• Black Peppercorns - few
• Bay Leaves - few
• Cumin Seeds - 1 tsp
• Bada Elaichi - 1
• Cashewnuts, Almonds - optional
• Yogurt - 1/2 cup, beaten well
• Garam Masala - 1 tsp
• Coriander Powder - 1 tsp
• Jeera Powder - 1 tsp
• Salt - to taste
• Oil - 2 tbsp

How to Make Chana Dal-Cheese Kofta Curry

• For the kofta:
• Grind the dals, grate the cheese cubes and mix well. Crumble the bread slices and mix in.
• Add rest of the ingredients and knead into dough like consistency.
• Make oval balls of 1 inch size.
• Fry in hot oil. Keep aside.
• For the gravy:
• Puree the tomatoes, onions and the dry fruits separately.
• In a wok, add oil. When hot, add cloves, bay leaves, cumin seeds, bada elaichi, peppercorns and the chillies.
• Add the onion paste.
• Fry till golden brown.
• Add the tomato puree.
• When the mixture comes to a boil, add all the masalas and salt.
• After it comes to a boil, add the dry fruit mixture.
• Let it cook over a slow flame for a few minutes.
• Add beaten curds and remove wok from flame immediately.
• Add the koftas. Serve with hot chapattis or steamed rice. For best results, let the koftas soak in the gravy for at least an hour before serving.