Ingredients

• For spinach sauce:
• A bunch - spinach (or as required)
• 1 cup - buttermilk
• 1 tsp - sugar and salt to taste
• To be ground into a paste:
• 2 to 3 cloves - garlic
• 25 mm - ginger, grated
• 1 - green chilli or as per taste
• 2 tbsp - grated coconut
• 1 tbsp - poppy seeds
• 1 tbsp - cashew nuts
• 1 tsp - aniseed
• For the koftas:
• 1 cup - toor dal, soaked in warm water for minimum 30 minutes
• 1 - medium onion
• Grated ginger
• Some coriander leaves

How to Make Toor Dal Koftas in Spinach Sauce

• Drain the toor dal well.
• Saute the onions, ginger and chilli in a little oil with salt.
• Grind coriander leaves and the sauteed mixture with the toor dal but without water. It should be a coarse paste.
• Make balls and steam in a cooker. Make sure not to over-steam since it can get very hard. Cool and keep aside.
• Wash the spinach and blanch it in water for 2-3 minutes. Liquidise it in a blender.
• Heat some olive oil in a pan and add the ground spinach paste to it. Cook for a while.
• Add curd, salt and sugar. Simmer for 5-8 minutes.
• Place the steamed balls in a plate and pour the gravy on top.
• Serve it with rice/chapatti.
• Recipe Courtesy: http://chefinyou.com/