Friday, 10 May 2013

Moong Dal Koftas in a spicy Garlic Coconut Sauce

Steamed Dal Dumpling in sauce is one of the new favourites that my family enjoys. I have experimented a lot with this and each one of it has been a success.

You can enjoy the taste of the gravy and also the goodness of lentils in the dumpling.

Check out other lentil dumplings in my blog.
Paruppurunda Kozhambu
Paruppurundai (Toor Dal Koftas) in a butter masala gravy
Moong Dal Kofta in a yogurt gravy
Dry Dal Curry
Saiva Meen Kozhambu
Veg Fish Curry in a Coconut and tomato sauce


For Gravy
Onions 1
Tomatoes 2
Garlic 10 pods
Green Chilli 2
Cinnamon 1
Clove 4
Fennel seeds 2 tsp
Star Anise 2
Coconut 1/2 cup

For Moong dal dumpling
Moong Dal 1.5 cups
Chilli powder 1/2 tsp

Method of Preparation

1. Soak the moong dal for atleast an hour. Drain water and then grind into a smooth paste along with chilli powder and salt without water.

2. Pour into idli moulds and steam for 10 minutes.

3. Take off from the moulds and cut into bite size pieces. Keep aside.

4. Make a paste of Onions, tomatoes, garlic, green chilli, cinnamon, clove, fennel seeds, star anise and coconut without adding any water.

5. Heat oil in a pan. Add the ground paste and saute till the raw smell of all masalas are gone and the onions and tomatoes are cooked well.

6. Add 2-3 cups of water and bring to boil.

7. Add the cooked moong dumplings and some salt. Boil for another 5 minutes or so till the gravy thickens and it all comes together. 

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