Entree: India – North India – दाल कोफ्ता ➤ dāl koftā (Lentil dumplings in spiced gravy)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 15 min

Total 1 hr 25 min

Ingredients

- 1 cup (200 g) chana dal (split chickpeas), rinsed and soaked 1 hour
- 2 cups (480 ml) water (for cooking dal)
- 1 small (about 6 oz) potato, boiled and mashed (170 g)
- 2 tbsp (16 g) besan (chickpea flour)
- 1 tsp (5 g) garam masala
- 1/2 tsp (2 g) ground cumin
- 1/2 tsp (2 g) turmeric
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) neutral oil for shallow frying
- 2 tbsp (30 ml) oil for gravy
- 1 medium (about 6 oz) onion, finely chopped (170 g)
- 3 cloves garlic, minced
- 1 tbsp (6 g) grated fresh ginger
- 2 medium (about 10 oz) tomatoes, pureed (300 g)
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) chili powder, or to taste
- 1 cup (240 ml) coconut milk
- 1/4 cup (15 g) fresh cilantro, chopped

Instructions

1. Drain soaked chana dal and cook with 2 cups (480 ml) water until very soft and most water is absorbed, about 20–25 minutes; drain any excess and cool slightly.
2. Mash cooked dal with mashed potato, besan, garam masala, cumin, turmeric, and salt into a firm mixture; shape into golf-ball sized koftas. Chill 15 minutes to firm.
3. Heat 2 tbsp oil in a skillet over medium heat and shallow-fry koftas until golden on all sides, about 3–4 minutes per side; drain on paper towels. (To reduce oil, bake at 400°F / 200°C for 15–20 minutes, turning once.)
4. For the gravy, heat 2 tbsp oil in a pan, sauté onion until golden, add garlic and ginger and cook 1 minute, stir in tomato puree, coriander, and chili powder; simmer 8–10 minutes until thickened.
5. Stir coconut milk into the gravy, simmer 3 minutes, then gently add koftas and warm through without vigorous boiling so koftas hold shape, about 5 minutes.
6. Garnish with chopped cilantro and serve with steamed rice or vegan naan.