A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Indian Lentil Kofta Curry | Crispy Balls in Masala Sauce
(0)
45 min
Under an hour
Knuspr-Küche
Knusprig gebratene Bällchen aus roten Linsen und aromatischen Gewürzen, gebettet in eine samtig-cremige Tomaten-Kokos-Masalasauce. Zusammen mit lockerem Basmatireis und frischem Koriander serviert – ein wärmendes, proteinreiches Soulfood-Highlight der indischen Küche.
Preparation method
Cook lentils & prepare kofta mixture
Rinse the red lentils thoroughly under running water. Bring to a boil in a pot with approx. 450 ml of lightly salted water and simmer gently over medium heat for approx. 10–12 minutes until soft and the lentils have absorbed almost all the liquid. Then remove from the heat and allow to cool slightly.
Peel and very finely chop the onions, garlic, and ginger. Add half of each along with the rolled oats, half of the garam masala (5 g), half of the cumin (5 g), and 1 tsp of fine table salt to the cooked lentils. Mix everything thoroughly and mash lightly with a fork until a malleable mixture forms. Let rest for approx. 10 minutes.
Cook rice & fry koftas
Rinse the basmati rice in a sieve with cold water and cook in lightly salted water according to package instructions for about 12–15 minutes until al dente.
Chef's tip
Crispiness tip: If you like your koftas extra crispy, place them on the plates just before serving and spoon the hot curry sauce over them – that way they will not get soggy.
Gluten-free alternative: The rolled oats can be replaced in the same ratio with certified gluten-free rolled oats or 3–4 tbsp chickpea flour.
Ingredients
We Also Recommend
Show all
25 min
Under an hour
Carrot Celery Juice
Knuspr-Küche
Spicy Breakfast Beans with Feta
Knuspr-Küche
Creamy Red Lentil Dahl with Naan Bread
Knuspr-Küche
