So having the theme to blog about the recipes that were part of the thali, really makes it easy I thought. I am sure my BM’ers who did the Thali will agree with me. It’s been a real learning experience while doing the Thali. Since all our cooking is done on the same day, there is nothing much you can do to ease the pressure. But then if you have somebody to chat, help, it’s really easy to get done.
Coming to the recipe for the day, this is an interesting combination of Dal with koftas. The first time I read the recipe, which is from a paper clipping dated a decade back, I mistook the recipe and had the ingredients wrongly done.
Methi Kofta in Spicy Dal was part of the North Indian Thali
Spicy Dal with Methi Kofta
For the Dal
Toor dal – 1/4 Cup
Channa Dal / Bengal Gram dal – 1/4 Cup
Onions – 3/4 cup
Ginger Garlic paste – 1/2 tsp
Garam Masala – 1/4 tsp
Red Chili powder – 1 tsp
Tomatoes, puree – 1 & 1/2 cup
Sugar -1/4 tsp
Salt to taste
Lemon – 1/2 tsp
Oil – 2 tsp
For the Methi Kofta
Gram Flour – 1 cup
Methi leaves / Fenugreek leaves – 1 cup
Cashews nut – 2 tbsp
Red Chili powder – 1/2 tsp
Ginger Garlic paste – 1/4 tsp
Salt to taste
Oil for deep frying
How to make the Dal
Wash and soak the dals together for 10 mins. Then in a pressure cooker, cook till it is soft.
Gently churn it and keep it aside.
Heat a nonstick pan, add oil, saute onions till they turn colour. Then add ginger garlic paste saute well. Next add the turmeric powder, garam masala, chilli powder along with salt and sugar. Saute well. Then add the tomato puree, combine and continue cooking for couple of minutes.
When the tomato is cooked well, add the cooked dal and water. simmer for 5 mins.
How to make the Methi Koftas:
Wash and drain the methi leaves well
In a bowl, take gram flour, ginger garlic paste, chopped cashew, chilli pow. salt and chopped methi leave. Slowly knead to a dough.
Heat oil for deep frying and deep fry the balls on all sides. Keep it aside.
When the dal is ready, add the methi koftas and cook in simmer.
Serve with Methi Carrot Pulao.
You can add the methi balls just before serving, else it might soak up all the dal.