Why is it that foods that are good for us don’t usually taste as nice as things that are bad for us? Why should eating healthy have to be about putting up with bland, boring food? What if healthy and tasty could be easily combined? Indian food does this a lot! With Indian dishes being prepared from scratch, with fresh ingredients and healing spices and herbs the health benefits are obvious but the flavours is what sets Indian food apart. 

Daal Ke Koftay is a great example of what I am talking about. Not only are they made with ingredients that are chockfull with nutrition and great for you, they pack a powerful ‘taste punch’! They are sure to become a favourite with whomever you cook them for so be sure to make more than you think you will need! Here’s my recipe for Daal Ke Koftay (steamed lentil balls)….

See Also

Lehsuni Daal

Daal Poori

Moong Daal Halwa

Preparation

• Put all three daals in a sieve together. Thoroughly wash under running water until the water runs clear. Now put the daals mixture into a deep bowl and add water until it covers the daals by at least 1”. Keep aside to soak for about two hours. 
• When the daals have soaked for two hours, drain the soaking water and wash the daals thoroughly again. I was once told by an elderly friend who is an amazing cook, that this is the best way to de-gas’ lentils! Drain the washing water. Now add salt to the daals mixture.

• Add green chillies to taste.
• Next, grind the daals mixture to a coarse paste in a food processor. DO NOT add any extra water - we are after a consistency that feels like very coarse, wet sand.
• To this paste, add the fenugreek leaves, the grated ginger and the fresh coconut. Stir to mix well.
• Next, add the heeng/ asafoetida and the turmeric and mix well again.
• Now heat the vegetable/ canola/ sunflower cooking oil in a small vessel. When it is hot, add the mustard seeds and allow to crackle. When the crackling stops, remove and add to the coarse daals mixture.
• Allow the mixture to cool. Now pick up golf ball-sized portions of the mixture and shape into balls (koftay). Repeat till all the mixture is used up. 
• Next, take a large pot and fill with water. Allow this water to come to a rolling boil. Slightly reduce heat. Place a colander on top of this pot.
• Place the lentil balls you made earlier, into this colander and cover with a lid.
• Let the steam cook the balls for 8 to 10 minutes. They should be done by now but you can test doneness by wetting your fingers slightly with water, and touching - if none of the mixture sticks to your fingers, it indicates that the Daal Ke Koftay are ready!

• Serve with a dip like Tamarind Chutney or Mint-Coriander Chutney. This recipe makes enough Koftay to serve 4 but as I said before, since they are sure to become an instant favorite, maybe double the ingredients and make a bigger batch the next time! Enjoy!