Kale & Lentil Kofta Curry
These homemade koftas, packed with kale and lentils, simmer in a rich, tomato-based gravy for a comforting meal. It's a great way to enjoy a hearty vegetarian curry.
Ingredients
- 1 cup red lentils (masoor dal)
- 3 cups fresh kale leaves
- 0.5 cup gram flour (besan)
- 0.5 cup finely chopped onion
- 2 green chilies, finely chopped
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 2 tablespoons fresh cilantro, chopped
- 0.75 teaspoon salt, divided
- 4 tablespoons vegetable oil, divided
- 1 large onion, blended into a paste
- 2 medium tomatoes, blended into a paste
- 1.5 teaspoons ginger-garlic paste
- 1 cup water
Instructions
- Rinse 1 cup red lentils (masoor dal) thoroughly and soak them in 2 cups hot water for 30 minutes. Meanwhile, wash 3 cups fresh kale leaves, remove the tough stems, and finely chop the leaves.
- Drain the soaked lentils completely. Add the drained lentils, 0.5 cup finely chopped onion, 2 finely chopped green chilies, 1 tablespoon grated ginger, 0.5 teaspoon ground cumin, 0.25 teaspoon turmeric powder, 0.25 teaspoon red chili powder, 0.25 teaspoon garam masala, 1 tablespoon fresh cilantro, and 0.5 teaspoon salt to a food processor.
- Pulse the mixture until it forms a coarse paste. Transfer the paste to a bowl and mix in the finely chopped kale and 0.5 cup gram flour (besan). Mix well to form a firm dough.
- Divide the kofta mixture into 16 equal portions and gently shape each portion into a small ball or oval.
- Heat 2 tablespoons vegetable oil in a large non-stick pan over medium heat. Carefully place the kofta balls in the hot oil, frying them in batches if necessary, until golden brown on all sides, about 6-8 minutes per batch. Remove with a slotted spoon and set aside on a plate lined with paper towels.
- In the same pan, add the remaining 2 tablespoons vegetable oil. Once hot, add 1 large onion blended into a paste and cook for 5-7 minutes, stirring frequently, until it turns golden brown.
- Add 1.5 teaspoons ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
- Stir in 0.5 teaspoon ground cumin, 0.25 teaspoon turmeric powder, 0.25 teaspoon red chili powder, 0.75 teaspoon garam masala, and 0.25 teaspoon salt. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in 2 medium tomatoes blended into a paste. Mix well and cook for 8-10 minutes, stirring occasionally, until the oil starts to separate from the gravy.
- Add 1 cup water and bring the gravy to a simmer. Gently add the fried kale and lentil kofta balls to the simmering gravy. Cover and cook for 5 minutes, allowing the koftas to absorb the flavors.
- Remove from heat. Transfer the Kale & Lentil Kofta Curry to a serving bowl and garnish with 1 tablespoon fresh cilantro. Serve hot with roti, naan, or steamed rice.