Toor Dal Koftas in Spinach Sauce

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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  • 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: