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Tender, protein-packed lentil meatballs simmered in a rich and aromatic tomato-onion gravy. A delicious vegetarian twist on the classic kofta curry, perfect with roti or rice.
Cook the lentils
Prepare the meatball mixture
Shape and fry the meatballs
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Tender, protein-packed lentil meatballs simmered in a rich and aromatic tomato-onion gravy. A delicious vegetarian twist on the classic kofta curry, perfect with roti or rice.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 291.7 calories per serving with 14.51g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the gravy base
Simmer the gravy
Combine and finish
This recipe is naturally vegan as it uses oil. Ensure no dairy products like cream or ghee are added.
The recipe is naturally gluten-free. If using asafoetida (hing), ensure it is a gluten-free variety.
For a lower-calorie version, bake the lentil meatballs at 180°C (350°F) for 20-25 minutes until golden, instead of frying them.
To boost the protein content, you can add 1/4 cup of crumbled paneer or tofu to the lentil mixture before shaping the meatballs.
Masoor dal (red lentils) is a fantastic source of protein, which is essential for muscle repair, growth, and overall body function.
The lentils and vegetables provide ample dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
This dish offers complex carbohydrates that provide sustained energy, keeping you feeling full and energized for longer.
Lentils are packed with important minerals like iron, magnesium, and folate, which support blood health, nerve function, and cell growth.
Yes, it is a healthy dish. Lentils are an excellent source of plant-based protein, fiber, and essential minerals. Using minimal oil for shallow frying keeps the fat content in check.
One serving of Lentil Meatballs in Gravy (about 3 meatballs with gravy) contains approximately 350-400 calories, primarily from the lentils, oil, and cashews.
Absolutely! To bake, arrange the meatballs on a baking sheet lined with parchment paper and bake at 180°C (350°F) for 20-25 minutes, or until golden and firm. This is a great way to reduce the oil content.
This curry pairs wonderfully with Indian flatbreads like roti, naan, or paratha. It also goes well with steamed basmati rice or jeera rice.
Yes, you can prepare the gravy and the meatballs separately and store them in the refrigerator for up to 2 days. Combine and simmer them together just before you are ready to serve.
