Its shameful admitting that your pantry supplies are low to the world multiple times. But unfortunately, that has happened too many times with me. So now I accept it as a fact in my kitchen and move on. But moving on meant some real big changes to the recipe here.
I started with the Turkish recipe for red lentil kofte made with Bulgur, my second ingredient from Pavani. To begin with I didn’t have masoor dal, but I had whole masoor dal. So that seemed a reasonable comprise, though it meant the beautiful orange color had to be sacrificed. Second and more importantly, I didn’t have parsley or coriander which are really important to the recipe. Thirdly, spring onions had to go cause I had none. And then, there wasn’t any lettuce leaves to serve them on.
My solution was a simple one. Make substitutions and omissions, enjoy the result but don’t claim that its the original in anyway. So here I am, a recipe inspired from Mercimek Koftesi, but with many many changes to call by its original name. It was really tasty, so despite the adjustments, I really loved it. Read on for the recipe.
Recipe adapted from: My Cooking Journey
- 1 cup masoor dal (red lentils, I used whole masoor)
- 1/2 cup fine bulgur
- 1 medium onion, chopped
- 1 small tomato, pureed or 2 tbsp tomato paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon crushed red pepper
- 1 teaspoon paprika/chili powder
- 1 cup parsley, chopped ( I didn’t have any)
- 4 spring onions, chopped (I didn’t have any)
- 2 tablespoon lemon juice
- Salt & pepper, to taste
- 2 tbsp olive oil
- Soak the dal the night before, this step is optional.
- Heat olive oil in a pan and saute the chopped onions until they turn pink. Add the spices, seasoning and tomato paste/pureed tomato. Let it cook until the raw smell goes off.
- Add dal with two cups of water and let the dal cook until its done. There should be a little water left in the dal mix for the bulgur to cook. Wash bulgur, let it drain and add it to the onion-dal mix. Cook on low heat for 4-5 minutes. Cover and set aside for 20-30 minute to let the bulgur cook. You have to use fine bulgur here, so its a good idea to pulse in a blender if you have coarse bulgur.
- After 20-30 minutes, the mixture would have absorbed all the water. Its time to add the chopped parsley or coriander leaves and spring onions along with lemon juice. Taste test and adjust seasonings. When the mix is cool enough to handle, take about 2 tablespoon and shape it into a kofta. Serve on lettuce leaves. I added sriracha for me and my husband and served the plain ones to my son.
16 thoughts on “Lentil bulgur kofte”
LOL rajani, love your intros to the post da, in the end taste matters, i m sure it must be tasting as delicious as it looks!!!
I have been meaning to make these lentil bulgur kofte for quite some time now. Thanks for the recipe, I’m going to make these some time soon.
Lovely pictures and a protein rich snack!
Oh my gosh you are so hilarious Rajani..really too much yaar..Guess what had you not confessed to all those, I won’t have been able to say much as I am unable to take my eyes off your pictures. So no problem!…the first one is stunning yaar. I guess what matters is finally you had a wonderful dish on hand and a new one too..this is how new dishes are created..:)
what a healthy and wholesome kofte
Finally can leave a comment. Love the kofte and they have turned delicious inspite of all the substitutions.
Wow inspite of all those not haves your kofte are delicious.
Despite so many compromises, recipe has turned out wonderful and I guess that is what matters.
Koftas looks awesome.. A great share!!
Perfect healthy snack.. very nice.
Koftes looks great. Love your presentation in the first pic. In the end, the taste matters most.i’m sure it must taste great
Those koftes looks prefect to have with some spicy sauce.. Beautiful presentation.
Protein filled bites ! Delicious
These koftas look so wonderful Rajani. Awesome snaps..