Mangochi ki Sabzi /Moong Daal Kofta Curry
Yellow Moong Daal
Fresh Fenugreek / Hari Methi
Tomatoes / Tamatar
Refined Flour / Maida
Raisins / Kishmish
Green Chillies / Hari Mirch
Ginger / Adrak
Fresh Coriander / Cilantro / Hara Dhaniya
Coriander Powder / Dhaniya Powder
Garam Masala Powder
Dried Fenugreek / Kasoori Methi
Red Chilli powder / Laal mirch powder
Turmeric Powder / Haldi Powder
Garam Masala (whole)
Salt / Namak
Soak moong daal for 2 hours. grind with 2 green chillies,ginger, 1/2 t.s cumin seeds and very little water to make a thick and fine paste.
Beat the batter well to make it lighter . now add asafoetida ,1/2 t.s salt , chopped fresh fenugreek.chopped 8 cashews and raisins. mix well.
In the same mixer jar (no need to wash after grinding moong daagrind chopped tomato ,green chilli ,ginger ,10 cashews and curd .take out in a bowl and add 1 t.s refined flour. Mix well.
Heat oil in a pan,make small fritters (kofta’from the daal batter and deep fry on medium flame to a golden brown colour.
Take 2 tbls oil in a pan ,add 3 cloves,2 green cardamom.2 bayleaves.1 cinnamon and 1/2 t.s cumin.
When start crackling add the ground tomato paste ,chilli powder.turmeric salt ,coriander powder ,kasoori methi and fry for 1 minute .
Add 2 glasses of water and cook for 10 minutes on medium heat .keep stirring
Add fried kofta’s and garam masala powder and cover and cook for 10 minutes on slow heat.
Garnish with fresh coriander.and serve hot.
you can make these kofta’s in a paniyaram pan for a low fat version.
serving suggestions-serve with naan,roti or boiled rice