![]() garlic for another step, in a mixing bowl until well to combined. Knead to combine lamb, mint, Zaatar, salt and garlic, reserving 1 Tbsp. Prepare couscous blend according to package instructions. Urad Bean and Quinoa Kofta with Coconut Fenugreek.Serve with Indian flat breads, such as quick and easy rice dosa, to scoop up the extra sauce. Alternately, scoop some of the warmed sauce into bowls and top each with a few koftas. To serve, stir the baked koftas into the sauce, and serve over hot fresh cooked basmati rice. Bring to a simmer and cook until thickened, stirring often, for about 15 minutes. Fry until the spices are fragrant, about 30 to 60 seconds, and then add the fenugreek leaves, tomatoes, coconut milk and sugar to the pan. Add the ginger and chili and stir for another minute. Sauté for a few minutes to soften the shallot. When hot, add the cumin seeds, shallot and garlic. To make the sauce, heat the oil in a medium saucepan over medium heat. Bake for about 20 minutes until the kofta are slightly browned. Shape the black gram and quinoa mixture into small 1 1/2 inch round balls and transfer to the prepared baking sheet. To bake the koftas, line a baking sheet with parchment paper and preheat an oven to 400☏. Cover the bowl and transfer to the refrigerator to chill for 20 to 30 minutes or until ready to bake. If the mixture seems too runny to shape, stir in a bit of chickpea flour or bread crumbs. In a food processor, combine the black gram, quinoa, flax seed and water mixture, turmeric, cumin, coriander, paprika, chili powder, asafetida if using, chili, tomato paste, olive oil and salt. Whisk together the ground flax seed and water and let sit for about 10 minutes. Reduce the heat to low, cover, and simmer until the water is absorbed, about 15 minutes. Meanwhile, bring the quinoa and water to a boil in a small saucepan. Bring to a boil, reduce the heat to low, cover, and simmer until the lentils are soft - about 30 to 40 minutes. Transfer to a medium saucepan and cover with fresh water. Separately, soak the quinoa in 1 cup of water for 6 hours or overnight.ĭrain the black gram and rinse. ![]() Rinse the black gram and soak for 6 hours or overnight in several inches of water. 14 oz (400 mL) can diced tomatoes, or 2 large tomatoes, finely chopped.2 tablespoons dried fenugreek leaves (methi). ![]() 1 to 2 cloves garlic, minced or crushed.chickpea flour (besan) or bread crumbs as needed.1 fresh green or red chili, seeded and finely chopped.1 tablespoon ground flax seed + 3 tablespoons water.1 cup dried black gram (whole urad beans). ![]() Urad Bean and Quinoa Kofta with Coconut Fenugreek Sauceīaked spiced bean and quinoa balls served in a creamy and fragrant coconut and fenugreek sauce I always have dried fenugreek leaves on hand, as well as the seeds and powder, and very often crumble a few leaves into my Indian dishes. On their own, dried fenugreek leaves are bitter and not exactly pleasant but when cooked with aromatic seeds and spices, they introduce a unique but subtle sweet and bitter taste to cream sauces, a taste that is distinctive of the very best creamy curries in Indian home cooking but one that is very hard to find in restaurant sauces. If you wish only to make the kofta, you could serve them as filling appetizers with your favourite chutneys and sauces.ĭried fenugreek leaves - also known as methi - have a slightly sweet nutty flavor that is reminescent of maple syrup but more bitter - in fact, they're a common ingredient in artificial maple syrups. You will likely be eager to use this sauce for many other dishes, including meatballs themselves if you happen not to be a vegetarian. In India, koftas are usually served in a creamy sauce, and for these urad bean and quinoa koftas I made a sauce that is not only creamy but fragrant with coconut milk, tomatoes, spices and seeds and dried fenugreek leaves.
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