Spinach and dhal kofta

This is another healthy kofta idea. Got my inspiration from chefinyou. Switched the recipe to suit our taste. When I made it I was not sure if it would turn out good. I am so used to seeing kofta with a tomato based gravy but this actually turned out to be very tasty. Another easy and fun way to add greens to your diet.



Ingredients for kofta:
- 1 cup toor dhal
- 1 medium sized onion chopped
- 2 green chilies (adjust to taste)
- 1 tsp oil or spray a little oil
- salt to taste

Method to make kofta:
1. Wash and soak your toor dhal for at least 30-40 minutes. If you are in a hurry then soak the dhal in boiling water. The dhal will become tender in 15- 20 minutes. Reserve the water and use it to make your gravy.
2. In a pan pour oil and fry the green chilies and the onion till the onions becomes translucent.
3. Now grind the soaked toor dhal, onion and salt to a fine paste. Make sure you use as little water as possible.
4. If it becomes a little bit watery then add another teaspoon of oil in the pan pour the ground mixture and sauté it in a low flame. It will dry up the dhal a little bit and once it is cool make small balls and keep them aside.

Ingredients for gravy:
- 1 tomato chopped
- 3 cups spinach
- 2 green chilies
- 1 tsp garam masala powder
- 1/2 tsp jeera powder
- salt to taste

Seasoning
- 1 tsp jeera
- 1 tsp turmeric powder
- 1/2 tsp oil

Method for gravy and mixing in Kofta:
1. Boil spinach (use the same water you used to soak the dhal. You get the added benefit of not wasting the nutrients from the dhal.) with salt until the leaves wilt. Puree it either in your food processor or use a hand blender.
2. In a pan add oil and jeera. Once the jeera turns brown add the chilies and turmeric. Now add the tomatoes. Cook till the tomatoes are soft. Add salt, garam masala and jeera powder. Boil them for a couple more minutes.
3. Mix in the spinach mixture with your tomatoes. Let it cook for another 5 minutes.
4. Now reduce the heat to a simmer and add in the kofta carefully. Let it cook for at least 15 minutes. It gives the kofta a chance to observe the gravy.

Serve it hot with roti or rice.