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.