Moong Dal Kofta / Lentil Dumplings Curry

                                                                             

The actual word, by which this dish is commonly known in UP  is, " Karayal or Karail." The lentils, soaked for a few hours, ground to a paste, and shaped into balls are fried to make the dumplings. These are then soaked or gently simmered in a mild spicy curry. This delicious dish which was usually made during the monsoon or summer months when vegetables used to be scarce, is light but nutritious.

Thankfully one does not have the issue of lack of veggies in the market these days with plenty of vegetables available round the year.  What is more likely in the current scenario is lack of time to shop for veggies.  This recipe can be a pretty good option at such times!

I made this dish specially for my neighbour Jenny. She had brought over a lovely Gujarati specialty and I wanted to make something nice for her too. I thought  she might like this traditional recipe from UP and it might be something new for her too.

Ingredients: 

For Koftas:
1/2 cup dhuli moong dal (split and husked green gram)
1/4 tsp cumin seeds
Salt to taste
Pinch of hing ( asafoetida)
1 tbsp onion, finely chopped
1 tsp ginger, grated
1/4 tsp red chilly powder
Oil to fry

For Curry:
2 onion, chopped
1 tomato
2 tbsp tomato paste
1 tbsp ginger garlic paste
Pinch of hing ( asafoetida)
1 tsp coriander powder
1/2 tsp red chilly powder
1/2 tsp turmeric powder
Salt to taste
1/2 tsp garam masala powder ( whole spice powder)
Whole spices: 1 tsp cumin seeds, 2 cloves, 1 black cardamom, 1/2 inch cinnamon
Coriander leaves to garnish, chopped

Method:   To make Koftas: Wash dal well and soak in plenty of water for 6-7 hours or overnight. Drain the water and grind dal coarsely in a blender with very little water... just enough needed to grind. Whip the dal batter to make it lighter and leave aside for 1/2 hour. Finely chop onion and grate ginger. To the dal batter add salt, red chilly powder, onion, ginger, hing and cumin seeds. Mix well. Heat oil in a heavy bottom wide pan. Using your fingers form  small balls and drop into the medium hot oil.( Or, you may use a small spoon.) Add as many as the pan can accommodate without over crowding. The koftas will gradually firm up and darken in colour, taking on a golden hue. Remove from flame onto an absorbent paper towel. Use up all the batter leaving about 2 tbsp in the bowl. Add 3 cups of water to this. Keep this aside as it will later be used to make gravy.

To make Curry: Finely chop onion and, leaving 2-3 tbsp, grind the rest with tomato, ginger and garlic.Remove excess oil from pan, letting about 4 tbsp remain.  To the oil add hing and the whole spices- cumin seeds, cloves, cardamom and cinnamon. After they begin to splutter add chopped onion and stir till it  starts to turn golden. Add the blended mixture of onion, tomato, ginger and garlic. Also add the tomato paste and spice powders: turmeric powder, red chilly powder, salt, coriander powder and garam masala powder. Continue to stir until oil separates from the spice mixture. Add the water kept aside ( in which some batter was dissolved). Stir until it comes to boil. Lower the flame and cover. Let it simmer for 5 minutes. Uncover and add the koftas. Close the flame after 2 minutes. Serve hot garnished with coriander leaves.

Do not cook for long after koftas are added as they may break. Make sure the gravy is thin as it will thicken once the koftas are added. If the gravy gets too thick after adding koftas, add some warm water.