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    Moong Dal
    Vegetarian
    Paneer
    Intermediate
    For 4 people


    Paneer Kofta Motiwali Dal—Moong Dal with Paneer Pearls

    Motiwali Dal With Paneer Kofta marries two beloved Bengali dishes – a creamy, ghee-laced moong dal and crisp, spiced paneer cheese balls – into one stunning centrepiece fit for festive meals. The earthy dal acts as a luscious base for the golden-fried kofta, creating a study in contrasts. A garnish of edible silver and gold leaves gives this dal-kofta duo a touch of Kolkata-style opulence.

     

    Ingredients

    • For Motiwali Dal:

    • Moong dal (split yellow lentils)

      1 cup (200 g)

    • Water

      3 cups (600 ml)

    • Mustard oil

      2 tbsp (30 ml)

    • Sunrise Jeera (whole seeds)

      1 tsp (5 g)

    • Whole dry red chillies

      2

    • Bay leaves

      2

    • Sunrise Haldi Powder

      1/2 tsp (2 g)

    • Sunrise Shahi Garam Masala

      1 tsp (5 g)

    • Ginger paste

      1 tbsp (15 g)

    • Salt

      To taste

    • Ghee

      1 tsp (5 ml)

    • For Paneer Kofta:

    • Paneer

      100 g

    • Processed cheese cube

      1 (25 g)

    • Sunrise Shahi Garam Masala

      1/4 tsp (1 g)

    • Sunrise Haldi Powder

      1/4 tsp (1 g)

    • Salt

      To taste

    • Sugar

      1/2 tsp (2 g)

    • Ghee

      For greasing palms

    • Mustard oil

      For shallow frying

    • For Garnish:

    • Edible silver leaf (varak)

      2 sheets

    • Edible gold leaf (varak)

      2 sheets

    Sunrise tip: For a richer, silkier dal, add a spoonful of cream along with the ghee at the end of cooking.


    Steps

    Step 1: Cook the moong dal

    Time: 15 minutes

    Wash the moong dal and add it to a pan with 3 cups of water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the dal is soft and thoroughly cooked, about 12-15 minutes. Remove from heat and set aside.
     

    Step 2: Temper the dal

    Time: 5 minutes

    In the same pan, heat the mustard oil until it starts to smoke lightly. Lower the heat and add the Sunrise Jeera seeds, red chillies, and bay leaves. Sauté for 30 seconds until the spices sizzle and turn fragrant. Pour in the cooked moong dal.
     

    Step 3: Season the dal

    Time: 5 minutes

    Add the Sunrise Haldi Powder, Sunrise Shahi Garam Masala, salt, and ginger paste to the dal. Stir well and simmer over low heat for 2-3 minutes, until the raw smell of ginger dissipates. Turn off the heat. Spoon the dal into a serving bowl and swirl the teaspoon of ghee over the top. Cover and set aside.
     

    Step 4: Prepare paneer kofta dough

    Time: 10 minutes

    Grate the paneer and processed cheese into a mixing bowl. Add the Sunrise Shahi Garam Masala, Sunrise Haldi Powder, salt, and sugar. Using your hands, knead the mixture until it comes together as a soft, pliable dough.
     

    Step 5: Shape the kofta

    Time: 5 minutes

    Grease your palms with a little ghee. Pinch off lime-sized portions of the paneer dough and roll between your palms to form smooth, round balls. Repeat until all the dough is used up.
     

    Step 6: Fry the kofta

    Time: 10 minutes

    Heat about 1/2-inch of mustard oil in a kadai or wok. Once hot, gently slide in the paneer balls, taking care not to overcrowd the pan. Fry over medium heat, turning occasionally, until the kofta are golden-brown and crisp all over, about 2-3 minutes. Drain on a paper towel.
     

    Step 7: Garnish and serve

    Time: 2 minutes

    Spoon the warm moong dal into a serving dish. Arrange the fried paneer kofta over the top. Using tweezers, carefully place small pieces of silver and gold leaf over the kofta. Serve immediately with steamed rice, roti, luchi, or paratha.
     

    Goes Best With

    • Bread: Luchi, Paratha, Tandoori Roti

    • Rice: Steamed Basmati Rice, Jeera Rice

    • Side Dish: Stuffed Bhetki Fish