Chana Dal Kofte, quick Curry Sauce and black Seed Tarka

Chana dhal kofte

Dry mix

1 x pouch Oddpods chana dal

2 x shallot (minced)

1 handful of coriander leaves (chopped)

1 tsp ground cumin

1 tsp ground coriander

0.5 tsp cinnamon

2 x garlic cloves (crushed)

Wet mix

2tbsp tahini

1 lemon (juice and zest)

1 egg yolk

Drizzle of maple syrup

1 tbsp tomato puree

Quick curry sauce

1 tbsp ghee

1 onion (roughly chopped)

3 garlic cloves (roughly chopped)

1 thumb sized piece of ginger (peeled and roughly chopped)

1 tsp turmeric

2 tsp unroasted sri lankan curry powder (or garam masala)

1 tsp chilli powder

2 x fresh tomatoes (roughly chopped)

50g yoghurt

100g almond milk

500ml vegetable stock

Black seed tarka

1 tsp nigella seeds

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp chilli flakes

1 tbsp coconut oil

Coriander (finely chopped for garnish)

Firstly, make the chana dhal kofte. Pour the contents of the Oddpods chana dal pouch into a large mixing bowl and then add the rest of the dry mix. Mix the wet mix ingredients together and stir into the large mixing bowl with the dry mix and bring everything together. Form into kofte shapes, and place on to a baking parchment lined baking tin, and pop into the fridge for 30 mins or so to set a little. Preheat the oven to 180 degrees C.
While the kofte are chilling, make the quick curry sauce. Heat the ghee into a saucepan, add the chopped onion, ginger, garlic, and sauté for 20 minutes on a low heat. Add the tomatoes, turmeric, unroasted curry powder, and cook for a further 5 minutes until the tomatoes have softened a little. Add the vegetable stock and bring to a simmer for 10 minutes. Place all the contents into a blender, add the yoghurt and the almond milk, and blend until smooth. Set aside and keep warm
Now, bake the kofte in the oven for 20 minutes.
When ready, take the kofte out, and finally prepare the black seed tarka
Mix together the nigella seeds, coriander seeds, chilli flakes and cumin seeds. Heat the coconut oil in a pan on a high heat and sizzle the spice mix in the oil for 30 seconds.
To serve, place the curry sauce on the bottom of the bowl, then the kofte, and finally spoon over the black seed tarka and finely chopped coriander. Enjoy!