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ooo la la…I’m just loving this creation. This dish is in between a biryani and a moist rice dish. In this dish we have some deep fried potato, sweet golden brown onions, lentils and the star of the dish…The chickpea kofta’s…all beautifully spiced into one big bowl of deliciousness. The chickpea kofta’s do tend to get a bit dry therefore I added a full can of chopped tomatoes. This meal is perfect with loads of raita.
Preparation: 30 minutes
Cooking time: 25-30 minutes
Baking: 25-30 minutes (pre-heat oven 180C
1 ½ cups (375ml) brown basmati rice boiled until soft but still firm. Once cooked strain and keep aside
½ cup (125ml) big masoor dhal boiled until soft but still firm, when cooked strain and keep aside.
Chickpea koftas (makes 15)
1 ¼ cups whole white chickpeas soaked in water over night – strain excess water and grind in a food processor until fine.
2 tsp (10ml) coriander powder
1 tsp (5ml) cumin powder
½ – 1 tsp (2.5 – 5ml) chilli flakes
1 tsp (5ml) salt
2 tbsp (30ml) finely chopped coriander leaves
2 tbsp (30ml finely chopped flat parsley leaves
Oil for deep
This is how: mix all the ingredients in a bowl accept for the oil. Take small amounts with your hands and form small balls.
Heat oil in a heavy based pot. The oil should be moderately hot. Deep fry chickpea balls for 3-5 minutes until golden brown. Strain on a paper towel and keep aside.
2 Large potatoes – washed, peeled and cut in 4 pieces each
½ tsp turmeric powder
½ tsp salt
Oil for deep frying
1 medium onion finely sliced – deep fry – strain on a paper towel and keep aside
2 tbsp (30ml) finely slice ginger – deep fry – keep aside
500 – 750 ml sour milk
1 cup (250ml) cucumber finely chopped
2 – 3 chillies finely sliced
1 tsp cumin seeds – roasted and finely ground
1 tsp (5ml) finely grated ginger
1 tsp (5ml) salt
¼ cup finely chopped coriander leaves
2 tsp oil
½ tsp (2.5ml) yellow asafoetida
2 tsp garlic & ginger paste
1 tbsp (15ml) coriander powder
½ tbsp (7.5ml) cumin powder
1 can chopped tomatoes
1 tsp (5ml salt) adjust accordingly
3 tbsp (45ml) ghee (clarified butter)
Let’s cook: heat the oil in pot. Add the asafoetida, garlic & ginger paste – sauté for a few seconds and then toss in the coriander and cumin powder – give it a mix, then add the tomatoes and salt. Cook for about 10-15 minutes until tomatoes are cooked through. Once cooked, turn of the heat and spoon in the ghee. Toss in the chickpea koftas and gently mix.
Mix the rice and masoor dhal together
In an oven proof dish – add half of the rice mixture, some fried onions and half the tomato and kofta mixture. With a fork gently mix the ingredients together. Add the balance of the mixtures with the potatoes and ginger, gently mix all the ingredients. Cover with a piece of foil and bake for 25 – 30 minutes.
Garnish with coriander leaves and Serve with plenty cucumber raita and salad of your choice.
some pics of the process
2. Potatoes, turmeric & salt
3. ground chickpeas with spices
4. Deep fried potatoes, chickpea kofta’s, and fried onions