Pigeon Pea kofta curry is a delicious version of lentil dumplings. It looks like meatballs but not to worry it is purely vegetarian and very tasty to eat a vegetarian dish. Hope you like this recipe as you did like my previous recipe Baked Cauliflower.
One Cup – Pigeon Pea
Half Inch Piece – Ginger
Four – Green Chilies
Two Cloves – Garlic
One Small – Onion
A Handful Of Coriander Leaves
Four Cups – Yogurt
One Teaspoon Each Of – Ground Coriander, Cumin, Bengal Gram
One-Fourth Teaspoon – Fenugreek Seeds
Half Teaspoon – Turmeric Powder, And Black Mustard Seeds
One-Fourth Cup – Desiccated Unsweetened Grated Coconut
Two Tablespoons – Oil
Few Curry Leaves
Salt As Required
Wash and soak pigeon pea for a few hours.
Drain and grind to a coarse paste along with onion, ginger, garlic, and chilies.
Add Enough water while grinding to make the paste, do not make the paste watery.
Mix in salt and coriander leaves. Form into balls and steam for twenty minutes.
Remove from the heat and let the balls cool.
Gently heat yogurt in a pan.
Add Spices ground coriander seeds, cumin, Bengal grams, fenugreek, and turmeric powder and enough dried coconut to give a nice flavor and slightly thicken the gravy.
Add ginger and chilies. Then salt to taste and adjust spices.
Carefully placed the steamed kofta balls into the gravy.
Heat a little oil in a separate frying pan over medium heat, add mustard seeds and curry leaves.
When mustard seeds crackle add oil into the gravy. Cover the pan to prevent the mustard seeds from popping.
Serve hot the pigeon kofta curry with flatbread or rice.
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