Bihari Dehati Chana Dal Kofta Curry
Crispy spiced split Bengal gram dumplings simmered in a robust, rustic onion-tomato gravy infused with traditional whole spices. This comforting homestyle curry is a rich celebration of rustic flavors.
60min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Coarsely grind the soaked chana dal without adding extra water.
2
Transfer the ground dal to a bowl, add chopped onions, green chilies, ginger-garlic paste, a pinch of turmeric, and salt. Mix thoroughly.
3
Shape the mixture into small round balls or flatten slightly into patties.
4
Heat mustard oil in a kadhai and deep-fry the koftas on medium heat until golden brown and crisp. Drain and set aside.
5
In a separate pan, heat 3 tablespoons of mustard oil and splutter cumin seeds.
6
Add the onion paste and sauté until golden brown and the oil separates.
7
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
8
Add the tomato puree, red chili powder, coriander powder, turmeric powder, and salt. Cook the masala until oil oozes from the sides.
9
Pour in the warm water and bring the gravy to a gentle boil, letting it simmer for 5 minutes.
10
Gently drop the fried chana dal koftas into the simmering gravy and cook for 3 minutes so they absorb the flavors.
11
Sprinkle garam masala powder, turn off the heat, and let the curry rest for 10 minutes before serving hot with steamed rice or phulkas.
Ingredients
1 cup chana dal (soaked for 4 hours and drained)
1 medium onion finely chopped
2 green chilies finely chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
Salt to taste
Mustard oil for frying and cooking
2 large onions made into a smooth paste
1 tablespoon ginger-garlic paste for gravy
2 tomatoes pureed
1 teaspoon red chili powder
1.5 teaspoons coriander powder
1/2 teaspoon garam masala
2 cups warm water
*This AI-generated recipe may contain inaccuracies.