Dal Kofta

Soft & spongy koftas prepared from a batter of lentils served in a tangy & flavourful tomato-based gravy.

Time: 20 minutes


Serves: 4-5

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  1. Ingredients for Koftas:
  2. 1/2 cup yellow mung dal (split mung beans without husk)
  3. 1/4 cup urad dal (split urad without skin)
  4. 1 teaspoon chopped ginger
  5. 1-2 green chillies
  6. 1/2 teaspoon cumin seeds (jeera)
  7. 1/4 teaspoon baking soda
  8. Salt to taste
  9. Oil for deep frying
  10. Ingredients for Gravy:
  11. 1 small onion, sliced
  12. 4 large tomatoes
  13. 1 teaspoon chopped garlic
  14. 1 teaspoon chopped ginger
  15. 1/2 teaspoon red-chilli powder
  16. Salt to taste
  17. Ingredients for tempering:
  18. 1/2 teaspoon mustard seeds
  19. 5-6 curry leaves
  20. 1/4 teaspoon asafoetida
  21. 1 tablespoon oil


  1. Wash and soak the yellow mung and urad dal in enough water for about 4-5 hours.
  2. Drain the soaked yellow mung and urad dal. Put them in a grinder along with the ginger, green-chillies, salt and add 2-3 tablespoons water. Grind into a coarse paste.
  3. Add cumin seeds and beat the mixture for a minute (with the help of a spoon) so that it becomes light & fluffy.
  4. Heat oil in a deep pan. Drop 6-8 spoonfuls (depending on the size of your pan) of the mixture into the oil. Deep fry the koftas on medium heat till they turn golden brown and crispy. The oil should be medium hot. If the oil is too hot, the koftas will get cooked from outside and remain raw from inside.
  5. Repeat the same process for rest of the mixture to make more koftas. Take them out in a dish lined with kitchen towel to get rid of the excess oil.
  6. Combine all the ingredients for the gravy in a saucepan along with 1 cup of water and cook on high heat for 4-5 minutes.
  7. Let it cool to room temperature. Once cooled, blend it into a smooth sauce using a hand blender.
  8. Add another cup of water to this sauce and bring it to a boil. Once it starts boiling, reduce the heat to low and let it simmer for 5 minutes.
  9. Heat oil in a tempering pan. Add the mustard seeds and let them crackle. Add the curry leaves and asafoetida. Saute for a few seconds and pour this tempering into the prepared tomato gravy.
  10. Place the dal koftas in a serving bowl and pour the warm gravy over the koftas. Serve hot with roti or rice.

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