Mumbai has been described not as an indigenous Indian city, but as a cosmopolitan city. This benefits we Mumbaikar in knowing many languages of India. My stay in Mumbai this time has helped me to watch various regional cookery shows which are quite popular in Indian Telly these days.
In the afternoon I and my mother in law are glued to Television watching different cookery shows featured on various regional channels. One such channel is Zee Marathi and the show is ''Aamhi Saare Khavayye''. Mixed Dal Kofta Curry was featured in this TV series and next day was Holi, so I tried this easy, yet delicious dish which is perfect for such festive occasions. I had made few variations in the original dish to suit the taste palates of my family members.
4 Tablespoons of Urad Dal (Split Black Gram)
1/4 Cup of Toor Dal / Arhar Dal / Tuvar Dal (Split Yellow Pigeon Peas)
1/4 Cup of Chana Dal (Split Bengal Gram)
1/4 Cup of Moong Dal
1/2 Cup of Chopped Coriander Leaves
2 Tablespoons of Chopped Mint Leaves
2 Teaspoon of Saunf (Ani seeds)
1 Tablespoon of Garam Masala powder
Salt to taste
2 Large Onions
1 Large Tomato
1 Tablespoon of Ginger Garlic Paste
1 Teaspoon of Green chilly paste
1/2 Cup of Dal Kofta Batter (see above ingredients for Kofta)
4 -5 Curry Leaves
1 Teaspoon of Cumin seeds
1 Teaspoon of Mustard seeds
1 Badiyan (Star Aniseed)
1 Teaspoon Turmeric powder
2 Teaspoon Coriander and Cumin seed powder
1 Teaspoon Red Chilly powder
1 Tablespoon of Garam masala powder
1/2 Cup of Cream
Salt to taste
1. Soak all the dals overnight, or for 6 - 8 Hours. When they are soft, coarsely grind them in the food processor.
2. Add Chopped Coriander Leaves, Chopped Mint Leaves, salt, saunf and garam masala powder in the dal batter.
3. Heat oil for frying the dal koftas, add warm oil in the dal batter and make small balls from the dal batter. If the batter is not thick, try using deep round spatula or big spoon to drop the balls in the oil for frying. Keep 1/2 cup of the kofta batter aside to add in the gravy.
4. Deep fry all the koftas and place them on the tissue paper. After few minutes, place all the koftas in cold water.
5. For gravy grind onions and tomatoes in a smooth paste. Heat oil, add badiyan, cumin seeds and mustard seeds.
6. When seeds starts spluttering add curry leaves and onion paste. Saute for few minutes. Add tomato paste, turmeric powder, coriander and cumin seeds powder, red chilly powder and saute till oil leaves the side of the vessel.
7. Add dal kofta batter which was kept aside and saute for few minutes. Since its a dal mixture the gravy will become thick, so add 1/2 cup of water and garam masala and mix it in the gravy. 8. Add dal koftas in the gravy and cook for few minutes. Once the curry is cooked add cream and chopped coriander leaves in the end.
This is my entry for Holi Hai! Event