Ingredients

• For the kofta:
• 100 g - chana dal (soaked overnight)
• 100 g - moong dal (soaked overnight)
• 2-3 cubes - processed cheese
• 2 - bread slices
• Ajwain - 1/4 tsp
• Cumin - 1/4 tsp
• Coriander seeds 1/4 tsp
• Black pepper powder, turmeric powder, asafoetida powder, chilli powder and salt to taste
• Oil to fry
• For the gravy:
• 1 kg - tomatoes, ripe
• 1 - onion
• 3 - green chillies, slit
• Cloves - a few
• Black peppercorns - a few
• Bay leaves
• Cumin seeds
• 1 - cardamom
• Cashewnuts, almonds
• 1/2 cup - yogurt (beaten well)
• Garam masala, coriander powder, cumin powder
• Salt to taste
• Oil to fry

How to Make 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 a dough
• 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, cardamom, peppercorns and the chillies
• Add the onion paste
• Fry till golden brown
• Add the tomato puree
• When the mixture boils, add all the masalas, dry fruit mixture and salt
• 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.
• Serve the dish after an hour