In Mood To Make Dal Kofta? This Easy 5-Step Recipe Should Guide You

Ingredients For Dal Kofta

• 1 cup red lentils
• 1 onion, diced
• ½ tsp baking soda
• 1 cup breadcrumbs
• 1 Tbsp psyllium husks
• Sea salt and ground pepper, to taste
• 5 button mushrooms, sliced
• ½ cup sweet corn
• 2 spring onions, chopped
• 4 cloves garlic, minced
• 2 cups vegetable stock or water
• 1 cup full-fat, unsweetened coconut milk
• 2 tsp flour or cornstarch
• 2 Tbsp olive oil
• Fresh parsley, fresh baby spinach, and sliced avocado, for serving
• 1 tsp cumin
• ½ tsp ground ginger
• 2 tsp turmeric
• 1 tsp ground coriander
• ½ tsp ground pepper
• Salt, to taste
• Oil, for cooking

Recipe For Dal Kofta

1. Boil the lentils for 15 minutes, then drain them thoroughly and transfer to a large bowl. Use a hand blender to mash the lentils into a paste. Add the remaining ingredients for the lentil balls and mix well. Let the mixture sit in the fridge for 10 minutes. In the meantime, prepare the curry sauce.
2. Heat oil in a large pan. Add the sliced mushrooms, garlic, and spring onions, and sauté for 5 minutes. Next, add the remaining ingredients, excluding the cornstarch. Cook on medium heat for 15 minutes, stirring occasionally.
3. Place the cornstarch in a cup. Take 5-6 tablespoons of the curry sauce liquid from the pan and pour it over the cornstarch. Mix well, then add 5 more tablespoons of liquid from the pan. Pour this mixture into the curry sauce in the pan and stir well. The sauce will begin to thicken. Cook for an additional 5 minutes, then remove from heat.
4. Remove the lentil ball mixture from the fridge. Heat some oil in a large non-stick pan. Shape the mixture into small balls, using about 1/2 tablespoon of the mixture for each one. Fry the balls on each side until golden and slightly crispy. Continue until all the mixture is used up. Once cooked, add the lentil balls to the curry sauce.
5. You can serve this with rice, or with fresh baby spinach and avocado slices.

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Credits: Freepik