Lentil Kofta Recipe – Masoor Dal & Gram Flour Fritters

Last Updated on 5 months ago by Neha Deshmukh

Lentil Kofta Recipe – Masoor Dal & Gram Flour Fritters

Introduction

Oh, koftas! These little fritters are just pure comfort food, aren’t they? I remember the first time I made these – it was a rainy afternoon, and I was craving something warm and satisfying. These lentil koftas, made with red lentils (masoor dal) and gram flour, hit the spot perfectly. They’re surprisingly easy to make, packed with flavour, and seriously addictive. Get ready to add these to your regular rotation!

Why You’ll Love This Recipe

These aren’t your average fritters. They’re a delightful blend of textures – slightly crispy on the outside, wonderfully soft on the inside, and bursting with aromatic Indian spices. Plus, they’re a fantastic way to enjoy lentils, which are a powerhouse of nutrition. They’re perfect as a snack, a starter, or even a light meal.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious koftas:

• 1 cup Red lentils (Masoor dal)
• 2.5 cups Water
• 1 big Onion (finely chopped)
• 2-3 Green chilly (finely chopped)
• 1 tsp Garlic paste
• 1 tsp Ginger paste
• 2 tsp Cumin powder
• 2 tsp Coriander powder
• 0.5 tsp Garam masala
• 4 tbsp Besan flour (Gram flour)
• 1 Egg (beaten)
• Salt to taste
• Oil for frying
• Coriander leaves for garnish (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Red Lentils (Masoor Dal): Benefits & Selection

Red lentils are fantastic because they cook quickly and break down beautifully, giving the koftas a lovely soft texture. They’re also a great source of protein and fibre. Make sure you use good quality masoor dal – it should be bright red and free of any stones or debris. About 200g of red lentils is equivalent to 1 cup.

Besan Flour (Gram Flour): A Gluten-Free Binding Agent

Besan flour is the star when it comes to binding these koftas together. It’s made from ground chickpeas and is naturally gluten-free, making this recipe a great option for those with dietary restrictions. You can find it in most Indian grocery stores or online.

Spice Blend: Exploring Cumin, Coriander & Garam Masala

The spice blend is where the magic happens! Cumin and coriander provide a warm, earthy base, while garam masala adds a touch of complexity and warmth. Don’t be afraid to adjust the amounts to your liking – everyone’s spice preference is different.

Regional Variations in Spice Levels

Spice levels vary hugely across India! If you like things mild, reduce the green chilies. If you’re a chilli-head like my friend Priya, feel free to add a few extra. Some regions also add a pinch of turmeric for colour and flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the red lentils in 2.5 cups of water until they’re nice and tender. This usually takes about 15-20 minutes. Once cooked, drain them really well. You don’t want soggy koftas!
2. Now, heat a little oil in a pan over medium heat. Add the chopped onion and sauté until it’s soft and golden brown. Then, toss in the green chilies, garlic paste, and ginger paste. Cook for another minute or two until fragrant.
3. Sprinkle in the cumin powder, coriander powder, and garam masala. Stir well to coat everything in the spices and cook for about a minute – this really blooms the flavours.
4. Add the cooked and drained lentils and the besan flour to the pan. Mix everything together until it forms a thick, slightly sticky mixture. Let it cool down completely. This is important!
5. Once cooled, gently fold in the beaten egg. Then, cover the mixture and refrigerate for at least an hour. This helps it firm up and makes it easier to shape.
6. Now for the fun part! Wet your hands slightly to prevent sticking and shape the mixture into small kofta patties or sausage shapes.
7. Heat a lightly oiled skillet over medium heat. Carefully place the koftas in the skillet and fry them until they’re golden brown on all sides.
8. Serve immediately with your favourite dips!

Expert Tips

A few little things I’ve learned over the years…

Achieving the Perfect Kofta Consistency

The mixture should be firm enough to hold its shape, but not too dry. If it’s too dry, add a teaspoon of water at a time until it comes together.

Preventing Koftas from Falling Apart During Frying

Make sure the mixture is well chilled before shaping. Wetting your hands also helps prevent sticking. Don’t overcrowd the pan – fry them in batches.

Variations

Let’s get creative!

Vegan Kofta Adaptation

Simply replace the egg with 2 tablespoons of mashed potato or a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes).

Gluten-Free Considerations

This recipe is naturally gluten-free thanks to the besan flour! Just double-check that your garam masala doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment (Mild to Spicy)

Adjust the number of green chilies to control the heat. You can also add a pinch of red chilli powder for an extra kick.

Festival Adaptations (Holi, Diwali Snacks)

These koftas are a popular snack during festivals like Holi and Diwali. You can serve them with a variety of chutneys and dips for a festive spread.

Serving Suggestions

These koftas are incredibly versatile!

• With Dips: Hummus, tabbouleh, or even just good old tomato ketchup are all fantastic options.
• As a Side Dish: Serve them alongside a hearty Indian meal.
• In a Wrap: Stuff them into a pita bread with some salad and chutney for a quick and easy lunch.

Storage Instructions

Leftover koftas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven to restore their crispiness. You can also freeze uncooked koftas – just place them on a baking sheet lined with parchment paper and freeze until solid, then transfer them to a freezer bag.

FAQs

Got questions? I’ve got answers!

What is the best way to prevent the koftas from absorbing too much oil?

Make sure the oil isn’t too hot. Medium heat is ideal. Also, don’t overcrowd the pan.

Can I make these koftas ahead of time and freeze them?

Absolutely! Shape the koftas and freeze them on a baking sheet before transferring them to a freezer bag. Fry them straight from frozen, adding a few extra minutes to the cooking time.

What can I substitute for the egg in this recipe?

Mashed potato or a flax egg work great as vegan alternatives.

What is the traditional accompaniment to lentil koftas in Indian cuisine?

Traditionally, they’re often served with a mint-coriander chutney or a tamarind chutney. But honestly, anything goes!

How can I adjust the texture of the koftas – make them softer or firmer?

For softer koftas, add a little more water to the mixture. For firmer koftas, add a little more besan flour.