Wash and soak tur dal for a few hours. Drain and grind to a course paste along with onion, ginger, garlic and chillies. Mix in salt and cilantro leaves. Form into balls and steam 20 minutes. Remove from heat and cool balls. They will obtain a somewhat rubbery texture as they cool. Gently heat buttermilk in a pan. Add spices(ground coriander, cumin, channa dal, fenugreek, turmeric) and enough dried coconut to give a nice flavor and slightly thicken the sauce. Add ginger and chillies. Add salt to taste. Adjust spices. It will taste like its missing something until you add the flavored oil. Carefully place kofta balls into sauce. Heat a little oil in a seperate frying pan over medium heat, add mustard seeds stop bursting add oil into the curry. Serve hot.
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