Mulai Payaru Kofta Sambar is a creative twist on traditional sambar that’ll make your taste buds dance. I learned this recipe from my grandmother, who always said the secret lies in getting the koftas just right – crispy on the outside but melt-in-your-mouth soft inside. The sprouted green gram adds a wonderful nutritional boost while keeping the koftas light and fluffy.
About the Recipe
This recipe brings together two beloved elements – crispy koftas and tangy sambar. The sprouted green gram koftas are a healthier alternative to regular deep-fried snacks, while the sambar is packed with vegetables and lentils. It’s filling enough to be a complete meal with rice or can be served as part of a larger spread.
Why You’ll Love This Recipe
You’ll love how the crunchy koftas soak up the flavorful sambar. The dish is a perfect blend of textures and tastes – from the crispy exterior of the koftas to the soft, spiced interior, all complemented by the tangy-spicy sambar. It’s also a great way to include sprouts in your diet, and kids usually love these “lentil balls” in soup.
Mulai Payaru Sprouted Green Gram Kofta Sambar
Cooking Tips
– Make sure the kofta mixture isn’t too wet – drain excess moisture before shaping
– Don’t overcrowd the pan while frying koftas
– Keep the oil temperature medium-hot for even cooking
– Add koftas to sambar just before serving to maintain their crispiness
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 1 hour. Serve hot with steamed rice or even as is. Store sambar and koftas separately – sambar stays good for 2 days in the fridge, while koftas are best eaten fresh.
Similar Recipes
- Regular Vegetable Kofta Curry
- Mixed Dal Sambar
- Sprouted Moong Curry
Nutrient Benefits
This dish is packed with protein from sprouted green gram and lentils. Sprouts are rich in vitamins C and B-complex. The spices aid digestion, while vegetables add fiber and essential nutrients. It’s a balanced meal that’s both healthy and satisfying.
Mulai Payaru (Sprouted Green Gram) Kofta Sambar
Ingredients
- 200 gms Toor Dal (boiled)
For the koftas:
- 1 cup Mulai Payaru (Sprouted Green Gram)
- 1/4 cup Urad Dal
- 1 Onion (big, chopped)
- 2 + 2 Green Chillies
- 1 inch Ginger (peeled)
- 1 tbsp Coconut (grated)
- 1 tbsp Carrot (grated)
- 10 Sambar Onions (peeled)
- 2 tsp Sambar Powder
- 3 Tomatoes
- 1/2 tsp Tamarind Concentrate
- 1/2 tsp Ghee
- 2 Dry Red Chillies
- Salt as per taste
- Coriander Leaves (handful)
- Oil as required
For tempering:
- Mustard Seeds (little)
- Cumin Seeds (little)
- Turmeric Powder (a pinch)
- Urad Dal (little)
- Curry Leaves (few)
Instructions
- Grind together the urad dal, sprouted green gram, 2 green chillies, ginger, curry leaves and salt coarsely.
- Add carrot, coconut and onions.
- Make small balls of this mixture.
- Heat oil in a pan.
- Fry the prepared kofta balls till light golden brown.
- Keep aside.
- Heat little oil in a pan.
- Fry the tempering ingredients for 30 seconds.
- Add the remaining 2 green chillies, dry red chillies, sambar onions, tomatoes, sambar powder, tamarind concentrate and salt.
- Add a little water and bring to a boil.
- Add the boiled toor dal, ghee and coriander leaves.
- Stir well.
- Add the kofta balls and simmer for a minute.
- Serve hot.
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Frequently Asked Questions
Can I make the koftas without deep frying?
Yes. You can air-fry them at 180°C for 12-15 minutes, turning halfway through. While they won’t be as crispy as deep-fried ones, they’ll still taste great.
How long should I sprout the green gram?
Soak overnight and allow 24-36 hours for sprouting. Tiny white sprouts should be visible but not too long.
Can I prepare this in advance for parties?
Make the sambar ahead and keep koftas ready. Fry koftas just before serving and add to hot sambar for best results.
