Lahori Chana Kofta

Step 1: Soak Chickpeas and Lentils

Soak 250g chickpeas and 1/4 cup masoor dal in plain water overnight. Ensure they are fully submerged.

Step 2: Boil Chickpeas and Lentils

Drain the soaked chickpeas and masoor dal. Add them to a pressure cooker along with 1.5 liters of water, 1 cinnamon stick, 2 bay leaves, 2 black cardamoms, 2 star anises, 2 pinches of baking soda, and 1 tsp salt. Mix all ingredients well.

Step 3: Remove Foam

Cover the pressure cooker with a lid and bring the mixture to a boil. After approximately 5 minutes, foam will start to form on the surface. Carefully remove this foam using a spoon.

Step 4: Pressure Cook

Reduce the flame to very slow. Securely close the pressure cooker lid and place the weight on top. Once the whistling starts, increase the flame to high and cook for exactly 10 minutes.

Step 5: Release Pressure and Check Doneness

Turn off the flame. Gently lift the fixed weight to release some steam, then carefully remove the main weight. Once all steam has escaped, open the lid. The chickpeas and dal should be perfectly cooked and tender. Reserve the cooking water for later use.

Step 6: Prepare Gravy Base

Heat 1 cup of cooking oil in a separate pan. Add 2 medium finely chopped onions and fry them until they turn light golden. Be careful not to over-brown them.

Step 7: Add Aromatics

Add 1 tablespoon of ginger-garlic paste to the frying onions and sauté for 2 minutes until the raw smell of the paste disappears and it's well incorporated.

Step 8: Add Tomatoes and Spices

Add tomato paste (equivalent to 2 medium tomatoes), 1 tsp salt, 1 tsp crushed red chili, 1 tbsp dried coriander powder, and 1 tsp turmeric powder. Mix all the spices and tomato paste thoroughly with the onion mixture.

Step 9: Incorporate Yogurt

Add 4 tablespoons of yogurt (or raita) to the mixture. Mix thoroughly until all ingredients are well combined and the masala starts to bubble and the oil separates from the mixture, indicating it's cooked and ready.

Step 10: Add Kofta

Gently place the homemade kofta (10-12 pieces) into the simmering gravy. Carefully mix them into the gravy, ensuring they are coated without breaking them.

Step 11: Simmer Kofta

Cover the pan with a lid and let it simmer for 7-8 minutes. This allows the kofta to cook through, absorb the flavors of the gravy, and remain intact.

Step 12: Combine with Chickpeas

Add the boiled chickpeas (drained from their water) and the reserved chickpea cooking water to the pan with the kofta and gravy. Mix gently.

Step 13: Final Seasoning

Sprinkle 1 tsp black pepper and 1 tsp garam masala powder over the mixture. Mix everything gently to combine the flavors evenly throughout the dish.

Step 14: Final Simmer

Cover the pan again and let it simmer for another 4-5 minutes. This final simmer allows the flavors to meld together and the gravy to reach the perfect consistency. Turn off the heat.

Step 15: Garnish and Serve

Garnish the Lahori Chana Kofta with sliced green chilies and fresh chopped coriander. Give it a final gentle mix. Serve hot with freshly baked naan or rice for a complete meal.

• Ensure to remove the foam from the chickpeas during boiling for a cleaner broth.

• Always reduce the flame before securing the pressure cooker lid to prevent accidents.

• The quality of the masala is key to a delicious curry; take your time to sauté it properly.

• For a smooth and creamy gravy, use tomato paste/puree instead of chopped tomatoes.

• To make it vegetarian, skip the kofta and follow the rest of the recipe for plain Lahori Chana.

• Adjust spice levels according to your preference by increasing or decreasing chilies.