Take 250 grams of chana dal (soaked in water for 5 hours), ¼ tsp of cumin seeds, 4 cloves of garlic (deskinned), and 1 piece of ginger (½ inch size) in a mixer and grind them to a fine paste.

Transfer the paste to a mixing bowl and add ¼ tsp of turmeric powder, 4 pieces of green chilies (finely chopped), 1 tbsp of coriander leaves (finely chopped), salt to taste and mix well.

Now, shape the kofta balls.

Heat cooking oil as required to fry the koftas in a kadai on a medium flame. Put the kofta balls and fry for 2 minutes on one side, flip them and fry for another two minutes to fry it from all sides.

Fry all the kofta balls in the same way and keep them on a plate aside.

Now, in the kadai, heat 3 tbsp of cooking oil and add 1 piece of cinnamon stick (1-inch size), 2 pieces of green cardamom, 2 pieces of cloves, 1 piece of bay leaf and ½ tsp of cumin seeds to it. Fry them for 10 seconds. Then, add 2 pieces of onions (medium size, finely chopped) to it and fry nicely to golden brown color.

Add 1 tsp of ginger garlic paste and fry for half a minute. Then, add the tomato puree (2 pieces, medium-size) along with 1 tsp of coriander powder, 1 tsp of red chili powder, ¼ tsp of black pepper powder, ½ tsp of turmeric powder and mix well. Cover and cook for 6 to 7 minutes on a low flame, stirring in between.

Add 500 ml of water, ½ tsp of garam masala powder, and salt to taste. Mix well, cover and cook till it boils.

Add the kofta balls and 2 green chilies (slit in the middle). Mix nicely. Cover and cook on a medium flame for 5 minutes.

Finally, add a few finely chopped coriander leaves, mix nicely and your tasty and healthy dal kofta is ready to plate.

Transfer it to a serving bowl and serve hot.