Spiced Red Lentil Kofta Curry

Ingredients & Substitutes

Instructions

1. 1

   Soak 1 cup red lentils in water for 30 minutes, then drain thoroughly.

2. 2

   In a food processor, combine the soaked lentils, 1/2 a chopped medium onion, 1 inch of ginger, 2 cloves of garlic, 1 green chili, 1/2 teaspoon turmeric powder, 1 teaspoon cumin powder, and 1/4 cup chickpea flour, then pulse until a coarse mixture forms.

3. 3

   Shape the lentil mixture into 12-14 small koftas (balls) and shallow fry them in 3 tablespoons of vegetable oil in a large pan until golden brown on all sides, then set aside.

4. 4

   In the same pan, add 1 tablespoon of vegetable oil and sauté 1 chopped large onion until translucent, then add 1 teaspoon ginger-garlic paste and cook for 2 minutes.

5. 5

   Stir in 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and 1/2 teaspoon garam masala, cooking for 1 minute until fragrant.

6. 6

   Add 1.5 cups pureed tomatoes and cook, stirring occasionally, for 8-10 minutes until the oil separates, then pour in 1 cup coconut milk and 1/2 cup water, bringing it to a simmer.

7. 7

   Gently add the fried lentil koftas to the simmering curry, season with 1 teaspoon salt, and cook for 10-12 minutes, allowing the flavors to meld, then garnish with 2 tablespoons fresh chopped cilantro.