I had found this recipe several years back at bawarchi.com. Here's how I make it these days:
For the moong dal koftas:
1/2 cup moong dal - soaked for 2 hrs.
2 cups finely chopped mixed veggies like green beans, carrots, cauliflower, peas (all microwaved with 1-2 tsp water for 3-4 mins., boiled potatoes etc.
1/2 tsp salt or to taste
1 tsp dhana-jira pwd
1/4 tsp red chilli pwd or to taste
1/2 tsp chaat masala
Add the veggies and seasonings to the moong dal batter. Put 1 tbsp of the mixed batter into each oiled mould of an appe patra and cook for 5 mins on each side until golden brown.
This will yield about 16 - 20 koftas.
To make the curry:
2 tsp canola oil
1 onion - chopped
1/2 tsp ginger paste
1/2 tsp garlic paste
3 - 4 tomatoes
2 tsp dhana-jira pwd
1/2 tsp red chilli pwd
2 tsp salt
1/4 cup shredded paneer
1/2 tsp garam masala
1/2 tsp Kitchen King masala
1/2 tsp kasuri methi
Cilantro to garnish
Heat the oil. Fry the onions on medium heat for 5 mins till soft. Add the ginger and garlic pastes and fry 2 mins. Add the tomatoes. Fry for 5-7 mins till the oil separately. Add the shredded paneer, salt. dhana-jira pwd & red chilli pwd and fry 2 mins. Take off heat and cool slightly. Then grind to a fine paste. Put it back in the kadai and add the garam masala, Kitchen King masala and kasuri methi. Simmer 2-3 mins. Gently drop in the koftas and let it come to a boil. Switch off the heat and serve hot with roti/paratha.
The paneer in the gravy gives it an amazing creaminess.
This Moong Dal Kofta Curry goes to the Side Dish for Chapathi event at Viki's Kitchen.