INGREDIENTS Split mung beans - 200 grams Water - 500 milliliters Ginger - 1 tablespoon Green chili - 2 teaspoons Cumin - 1 teaspoon Water - 75 milliliters Asafoetida - 1/4 teaspoon Salt - 1 teaspoon Spinach - 40 grams Cashews - 20 grams Oil - for frying Gram flour - 150 grams Curd - 250 grams Water - 100 milliliters Oil - 50 milliliters Dry red chili - 3 Mustard seeds - 1 teaspoon Cumin seeds - 1 teaspoon Coriander seeds - 1 tablespoon Fenugreek seeds - 1/4 teaspoon Onions - 100 grams Salt - 1 teaspoon Garlic - 1 tablespoon Red chili - 1 teaspoon Turmeric - 1 teaspoon Water - 1100 milliliters Tamarind water - 250 milliliters Garam masala - 1 teaspoon Coriander - 15 grams
PREPARATION 1. In a bowl, add 200 grams split mung beans, 500 milliliters water and soak for 3 - 4 hours. 2. Transfer this into a blender, add 1 tablespoon ginger, 2 teaspoons green chili, 1 teaspoon cumin, 75 milliliters water and blend it into a paste. 3. Transfer this into a bowl and whisk it well. 4. Add 1/4 teaspoon asafoetida, 1 teaspoon salt, 40 grams spinach and mix it well. 5. Add 20 grams cashews and mix it well. 6. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy. 7. Drain it on an absorbent paper and keep aside. 8. In a mixing bowl, add 150 grams gram flour, 250 grams curd, 100 milliliters water and mix it well to make a thick batter. 9. Heat 50 milliliters oil in a heavy skillet, add 3 dry red chili, 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1 tablespoon coriander seeds, 1/4 teaspoon fenugreek seeds and stir well. 10. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color. 11. Add 1 teaspoon salt, 1 tablespoon garlic and stir well. 12. Add 1 teaspoon red chili, 1 teaspoon turmeric and stir for 1 - 2 minutes. 13. Then, add the prepared batter and mix it well. 14. Add 600 milliliters water and mix it again. 15. Bring it to a boil. 16. Add 500 milliliters water and mix it well. 17. Cover it with lid and cook for about 15 - 20 minutes on medium heat. 18. Open the lid and give it a nice stir. 19. Then, add 250 milliliters tamarind water and mix it well. 20. Now, add the prepared koftas in it and mix it well. 21. Cook for 8 - 10 minutes on medium heat. 22. Add 1 teaspoon garam masala and mix it well. 23. Add 15 grams coriander and mix it again. 24. Cook for another 3 - 5 minutes on medium heat. 25. Remove it from heat. 26. Serve hot.
