Lentil Meatballs in Gravy with Tomato Salad

Instructions

1. 1

   Cook the lentils

   • Take the soaked masoor dal in a pressure cooker with 1.5 cups of water and a pinch of salt.
   • Pressure cook for 2-3 whistles until the dal is soft and cooked through.
   • Let the pressure release naturally. Drain any excess water and let the dal cool slightly.
2. 2

   Prepare the meatball mixture

   • Transfer the cooked dal to a mixing bowl and mash it well with a spoon or potato masher.
   • Add the finely chopped onion, ginger-garlic paste, green chili, coriander powder, garam masala, and salt.
   • Add the besan and mix everything together until it forms a thick, non-sticky dough. If it's too wet, add a little more besan.
3. 3

   Shape and fry the meatballs

   • Divide the mixture into 12 equal portions and roll them into smooth balls.
   • Heat 2 tbsp of oil in a non-stick pan or skillet over medium heat.
   • Gently place the meatballs in the pan and shallow-fry, turning occasionally, until they are golden brown and crisp on all sides (about 5-7 minutes).
   • Remove them with a slotted spoon and set aside on a plate.
4. 4

   Prepare the gravy base

   • In the same pan, add 1.5 tbsp of oil. Heat it over medium flame.
   • Add the cumin seeds and let them splutter.
   • Add the chopped onion and sauté until it turns light golden brown (about 4-5 minutes).
   • Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
   • Pour in the tomato puree and cook until the mixture thickens and oil starts to separate from the sides (about 5-6 minutes).
5. 5

   Simmer the gravy

   • Add the turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds.
   • Stir in the cashew paste and cook for 1-2 minutes.
   • Pour in 1.5 cups of water, add salt, and bring the gravy to a boil.
   • Reduce the heat, cover the pan, and let the gravy simmer for 5-7 minutes until it thickens slightly.
6. 6

   Combine and finish

   • Stir in the garam masala and crushed kasuri methi.
   • Gently slide the fried lentil meatballs into the gravy.
   • Simmer for just 2-3 minutes, allowing the meatballs to absorb some flavor. Do not overcook, as they might break.
   • Garnish with fresh coriander leaves and serve hot.