Try this low-cholesterol, heart-friendly kofta kadhi

• 1/4 cup sprouted moong (whole green gram), coarsely crushed
• 1/4 cup chopped fenugreek (methi) leaves
• 1/4 cup chopped spinach (palak)
• 1/4 cup besan (Bengal gram flour)
• 1 tsp green chilli paste
• Salt to taste

For the kadhi

• 1 and 1/2 cups low-fat curd (dahi)
• 2 tbsp bean (Bengal gram flour)
• 1/4 tsp turmeric powder (haldi)
• 1 tsp-ginger garlic chilli paste
• 1 tsp oil
• 1 tsp mustard seeds (rai/sarson)
• 1/2 tsp fenugreek (methi) seeds
• 1/2 tsp cumin seeds (jeera)
• 2 pinches of asafoetida (hing)
• 5 to 6 curry leaves (kadi patta)
• Salt to taste

For the garnish:

• 3 tbsp chopped coriander (dhania)

Method: For the koftas:

• Combine all the ingredients along with 1 tbsp of water in a deep bowl and mix well.
• Place spoonfuls of the mixture at equal distance on a steamer plate and steam them in a steamer for 6-8 minutes or till the koftas are firm. Keep aside to cool completely.

For the kadhi:

• Combine the curd, besan and two cups of water in a deep bowl and mix well using a whisk till the mixture is smooth and lump-free.
• Add the turmeric powder and the ginger-green chilli paste, mix well and keep aside.
• Heat the oil in a deep non-stick pan and add the mustard seeds, fenugreek seeds and cumin seeds.
• When they crackle, add the asafoetida and curry leaves and saute on a medium flame for a few seconds.
• Lower the flame, add the curd-besan mixture and salt and mix well. Cook on a medium flame for 4-5 minutes while stirring continuously. Keep aside.
• How to proceed:
• Just before serving, re-heat the kadhi, add the koftas, mix gently and cook on a medium flame for 1-2 minutes. Serve hot garnished with coriander.

Image source: Getty Images Video source: Tarla Dalal/YouTube