PREPARATION

1. In a bowl, add 250 grams split pigeon peas, 100 grams split mung beans, 500 milliliters water and soak for overnight.

2. Transfer this into a blender and blend it into a smooth paste.

3. Transfer this into a mixing bowl, add 3 teaspoons cumin, 1 1/2 teaspoons salt, 1/2 teaspoon red chili, 1/4 teaspoon asafoetida, 20 grams spring onions, 25 grams coconut, 1 tablespoon green chili, 2 tablespoons coriander and mix all the ingredients well.

4. Take some mixture in your hand and shape it into a ball.

5. Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy. Drain it on an absorbent paper and keep aside.

6. Heat 50 milliliters oil in a heavy skillet, add 1 pod black cardamom, 2 dry red chili, 1 bay leaf, 1 teaspoon coriander seeds and stir well.

7. Add 1 tablespoon garlic, 1 tablespoon ginger and saute for a minute.

8. Then, add 380 grams onion paste and mix it well.

9. Cook for 5 - 7 minutes on medium heat or until it turns golden brown inc olor.

10. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon paprika and mix it well.

11. Add 1 teaspoon turmeric and stir well.

12. Add 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it again.

13. Cook for 3 - 5 minutes one medium heat.

14. Now, add 180 grams tomato puree and mix it well.

15. Cook for another 3 - 5 minutes on medium heat.

16. Add 700 milliliters water and stir well.

17. Cover it with lid and cook for about 10 minutes on medium heat.

18. Now, add the fried koftas in it and mix it well.

19. Cook for another 3 - 5 minutes on medium heat.

20. Garnish with fresh cream and coriander.

21. Serve hot with roti or rice.