# Bored Of The Same Kofta Curry? Try Chana Dal Koftas With A Sambhar Masala Twist

> A change from the usual bottle gourd or paneer koftas, this chana dal version scores on both taste and nutrition, while its gravy made with sambhar masala and baby onions delivers a restaurant-style flavour.

**Type:** article · **Category:** Food · **Published:** 2026-06-17 · **Source:** TrendKia
**Canonical:** https://trendkia.com/en/food/chana-dala-ke-kophte-banane-ka-naya-tarika-sanbhara-masale-vali-grevi-hara-kisi--1471 · **Language:** English
**Tags:** chana dal kofta recipe, sambhar masala gravy, kofta curry, air fryer recipe, chef Priyanka Kapoor, vegetarian recipe, Indian food

If making the same bottle gourd, potato, paneer or pumpkin koftas over and over has started to feel boring, it may be time to shake things up in the kitchen. Koftas made from chana dal go a step ahead of the regular ones on both taste and nutrition. A light crunch on the outside, a soft centre and the aroma of spices come together to double the pleasure of the meal. Chef Priyanka Kapoor has shared an easy recipe for this very dish on social media, and it comes together in very little time.

The real magic of this curry lies in its gravy. It uses sambhar masala and small onions cut in half, and it is exactly this twist that sets it apart from an ordinary kofta curry. Whether you are hosting guests, want to cook something special over the weekend, or are simply looking for a fresh way to get the kids to eat dal, this recipe fits every occasion.

## What You Need For The Koftas And The Gravy
For the kofta mixture you will need cooked chana dal, ginger, green chilli and salt, along with 2 tablespoons of finely chopped coriander, 1 teaspoon of lightly crushed anardana and 1 teaspoon of roasted cumin powder. Keep 2 to 3 teaspoons of besan ready to bind the koftas.

For the gravy, you will need desi ghee or oil, ajwain, tomato puree, sambhar masala, 1 teaspoon of Kashmiri red chilli powder, salt, small onions cut in half and 2 cups of hot water. Set aside a little coriander separately for garnishing.

## How To Prepare The Kofta Mixture
Start by taking the cooked chana dal into a large bowl. Make sure the dal does not hold too much water, otherwise the koftas can break easily. Now add ginger, green chilli, coriander, roasted cumin powder, anardana and salt. Follow this with 2 to 3 teaspoons of besan, which helps bind the mixture well. Mix everything together with your hands and shape it into small walnut-sized balls.

## Deep Fry Or Air Fry, Both Are Simple
If you prefer the traditional taste, heat oil in a kadhai and fry the koftas on medium heat until they turn golden. If you would rather have a low-oil option, the air fryer is the way to go. Air fry the koftas at 200 degrees Celsius for about 15 minutes. This method keeps them crispy on the outside and soft inside.

## The Secret Of The Gravy's Flavour
Heat desi ghee or oil in a kadhai and add ajwain, letting it crackle lightly. Now add the tomato puree and stir it well. Next add sambhar masala, Kashmiri red chilli powder and salt, and cook the spices for 2 to 3 minutes, until the oil begins to separate at the edges. Then add the halved small onions and saute for two minutes. After this, pour in 2 cups of hot water, cover the kadhai and let the gravy simmer for 3 to 4 minutes, so the onions soften and the flavour of the spices blends in completely.

## Adding The Koftas And Getting Ready To Serve
Once the gravy is ready, drop in the koftas you prepared earlier. Keep the flame low and cook for 2 to 3 minutes so the koftas soak up the gravy's flavour properly. Finish with a sprinkle of coriander on top and serve hot with chapati, paratha or jeera rice.

## A Few Handy Tips To Lift The Taste
- Do not mash the chana dal too much, a slightly grainy texture works better.
- If the mixture feels loose, you can mix in a little more besan.
- Add the koftas to the gravy just before serving so they do not break.
- Adjust the amount of sambhar masala up or down to suit your taste.
- When using an air fryer, brush a little oil over the koftas.

## What this means for you
- **For home cooks:** Using chana dal instead of bottle gourd or paneer adds protein and fibre to the koftas, and air frying cuts the oil used quite a bit.
- **On the budget:** Made from chana dal and everyday spices, this curry delivers a restaurant-style taste from cheap ingredients, helping you save on eating out.

## Questions & Answers

### 1. What makes the chana dal kofta gravy different from a usual one?
Its gravy uses sambhar masala and small onions cut in half, and this twist is what sets it apart from an ordinary kofta curry.

### 2. How long and at what temperature should the koftas be air fried?
Air fry the koftas at 200 degrees Celsius for about 15 minutes, which keeps them crispy outside and soft inside.

### 3. How do I stop the koftas from breaking?
Do not leave too much water in the dal, add besan to bind the mixture, and drop the koftas into the gravy only just before serving.

### 4. Who shared this recipe?
Chef Priyanka Kapoor shared this easy chana dal kofta recipe on social media.

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