Food recipes
Dal Kofta Balls and Curry
Dal Kofta Balls and Curry
Serves 4-6 as a main (makes about 25 kofta balls)
Ingredients:
Kofta Balls:
3 cups water
1 1/2 cups red lentils, rinsed
4 1/2 ounces (125 grams) raw cashew nuts
1 yellow onion, finely minced
1 cup whole-grain breadcrumbs
3 teaspoons curry paste
Peanut oil, as needed
3 tablespoons golden raisins
Curry:
2 tablespoons peanut oil
1 teaspoon mustard seeds
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1 1/2 cups vegetable stock
1 (14-ounce/400-gram) can tomato puree
7 ounces (200 milliliters) coconut milk
Juice of 1 lime
1 bunch cilantro
To Serve:
Steamed basmati rice
Chutney or lime pickle
Directions:
1. Preheat the oven to 350°F (180°C) and line two baking trays with baking paper.
2. Bring the water to a boil, add the lentils and simmer, covered, 25 minutes until tender and the liquid is absorbed. Cool in a large bowl.
3. Coarsely grind the cashews in a food processor. Add them to the lentils with the onion, breadcrumbs and curry paste and combine well. The mixture should be like cookie dough; add breadcrumbs if too wet or a little peanut oil if too dry.
4. Roll tablespoons of the mixture into balls with a golden raisin in the middle of each and arrange on the trays.
5. Bake 40 minutes, turning after 20 minutes, until lightly golden.
6. For the curry, heat the peanut oil in a large heavy frying pan over medium heat. Add the mustard seeds and heat 30 seconds until they pop. Add the ground spices and fry over low heat to a paste, then add the garlic and ginger and cook another minute.
7. Add the stock and tomato puree and simmer gently 5 minutes. Gently add the kofta balls and cook 3-4 minutes, moving them carefully (a little breaking up thickens the sauce).
8. Add the coconut milk a little at a time and cook gently a few more minutes.
9. Remove from the heat, add a good squeeze of lime juice and scatter with torn cilantro.
10. Serve with steamed basmati rice and chutney or lime pickle.
Tip:
Use your favorite curry paste, such as vindaloo, korma, tandoori or madras. The kofta can also be served as an appetizer.
Make Ahead:
The kofta can be prepared ahead and refrigerated, covered, then baked while you make the curry.
Serves 4-6 as a main (makes about 25 kofta balls)
Ingredients:
Kofta Balls:
3 cups water
1 1/2 cups red lentils, rinsed
4 1/2 ounces (125 grams) raw cashew nuts
1 yellow onion, finely minced
1 cup whole-grain breadcrumbs
3 teaspoons curry paste
Peanut oil, as needed
3 tablespoons golden raisins
Curry:
2 tablespoons peanut oil
1 teaspoon mustard seeds
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1 1/2 cups vegetable stock
1 (14-ounce/400-gram) can tomato puree
7 ounces (200 milliliters) coconut milk
Juice of 1 lime
1 bunch cilantro
To Serve:
Steamed basmati rice
Chutney or lime pickle
Directions:
1. Preheat the oven to 350°F (180°C) and line two baking trays with baking paper.
2. Bring the water to a boil, add the lentils and simmer, covered, 25 minutes until tender and the liquid is absorbed. Cool in a large bowl.
3. Coarsely grind the cashews in a food processor. Add them to the lentils with the onion, breadcrumbs and curry paste and combine well. The mixture should be like cookie dough; add breadcrumbs if too wet or a little peanut oil if too dry.
4. Roll tablespoons of the mixture into balls with a golden raisin in the middle of each and arrange on the trays.
5. Bake 40 minutes, turning after 20 minutes, until lightly golden.
6. For the curry, heat the peanut oil in a large heavy frying pan over medium heat. Add the mustard seeds and heat 30 seconds until they pop. Add the ground spices and fry over low heat to a paste, then add the garlic and ginger and cook another minute.
7. Add the stock and tomato puree and simmer gently 5 minutes. Gently add the kofta balls and cook 3-4 minutes, moving them carefully (a little breaking up thickens the sauce).
8. Add the coconut milk a little at a time and cook gently a few more minutes.
9. Remove from the heat, add a good squeeze of lime juice and scatter with torn cilantro.
10. Serve with steamed basmati rice and chutney or lime pickle.
Tip:
Use your favorite curry paste, such as vindaloo, korma, tandoori or madras. The kofta can also be served as an appetizer.
Make Ahead:
The kofta can be prepared ahead and refrigerated, covered, then baked while you make the curry.
Printed from https://recipe.bluelayer.org/recipe/67717/dal-kofta-balls-and-curry