Dal Kofta | Lentil Balls in Curry Sauce

Dal kofta is a comforting curry of soft fried lentil balls simmered in a spiced, creamy sauce. In my vegan version, red lentils are mashed into a paste, bound with breadcrumbs and psyllium, then fried until golden and dropped into a coconut-milk curry sauce rich with turmeric, cumin, garlic and mushrooms. It is pure comfort food.

This is my version of dal kofta, with lentil balls and a silky-smooth curry sauce. It is not your regular dal kofta recipe. I experimented with textures, flavors, and ingredients, and a new kind of dal kofta emerged. I just love veg kofta recipes, and this one earned a permanent spot in my rotation because the contrast between the crispy little lentil balls and the creamy sauce is so satisfying.

This recipe is worth the extra time in the kitchen. You will love how all the spices blend together. When I make it, I skip the rice and serve it just as I show here, spooned over fresh baby spinach with a few slices of avocado on top. Give it a try and let me know how it turns out for you.

This Recipe Works If You Need

• A hearty, plant-based main that feels indulgent without any dairy, eggs or meat.
• A protein-packed dinner built on red lentils that keeps you full for hours.
• A cozy curry for cold evenings when you want something warming and saucy.
• A make-ahead-friendly dish, since both the lentil mixture and the sauce can be prepped in stages.
• A way to use pantry staples, with red lentils, breadcrumbs, coconut milk and dried spices doing most of the work.

Why You’ll Love This Recipe

• Two textures in one bowl. The koftas fry up golden and slightly crispy on the outside while staying tender inside, and they sit in a smooth, creamy curry sauce. That contrast is the whole point.
• Big spice payoff. Turmeric, cumin, ground coriander and ginger build a warm, layered flavor that tastes like it took far longer than it did.
• Naturally vegan. Full-fat coconut milk gives the sauce its richness, so you get a luscious result with no cream or butter.
• Budget-friendly. Red lentils are one of the cheapest plant proteins out there, and this recipe turns a humble cup of them into a full meal.
• Flexible serving. Spoon it over rice, or do as I do and serve it on a bed of baby spinach with avocado slices for something lighter.

Ingredient Notes

Red lentils are the backbone of the koftas. They cook fast, around 15 minutes, and break down into a soft paste far more easily than green or brown lentils, which is exactly what you want here. Buy split red lentils (sometimes labeled masoor dal) rather than whole, and rinse them until the water runs clear to wash off surface starch. Drain them very well after boiling, because excess water is the number one reason kofta mixture turns too loose to shape.

Psyllium husks are my binder of choice. They absorb moisture and gel, holding the lentil balls together without eggs. A tablespoon is plenty; add it dry and give the mixture a few minutes to thicken before you judge the consistency. Look for plain whole husks rather than pre-ground powder, which can absorb too aggressively.

Breadcrumbs work alongside the psyllium to firm up the mixture and give the koftas structure. Use dry breadcrumbs, not fresh, so they soak up moisture instead of adding it. If your mixture still feels sticky after chilling, a spoonful more is the easy fix.

Full-fat coconut milk is what makes the curry sauce silky. Reach for the unsweetened canned kind, not the thin carton drink, and shake the can well so the cream and liquid recombine. The fat carries the spices and keeps the sauce from breaking as it simmers.

Button mushrooms add savory depth and a meaty bite to the sauce. Slice them evenly so they cook at the same rate, and let them get a little color in the pan before the liquid goes in, since that is where the savory flavor comes from.

The spice blend of turmeric, cumin, ground coriander and ginger powder is what makes this taste like a real curry. Dried spices lose their punch over time, so if yours have been in the cupboard for over a year, it is worth replacing them. Adding them to the hot oil with the aromatics briefly wakes up their flavor.

Tips

• Drain the lentils thoroughly. After boiling, let them sit in the colander a minute and press out any extra water. A dry paste shapes into firm balls; a wet one falls apart in the pan. This is the single most important step.
• Let the mixture chill. The 10 minutes in the fridge is not optional. The psyllium and breadcrumbs need that time to absorb moisture and set, which makes the balls hold their shape when they hit the hot oil.
• Keep the koftas small. About half a tablespoon of mixture per ball cooks through evenly and crisps all over. Larger balls tend to brown outside before the center is done.
• Slurry the cornstarch properly. Mixing the cornstarch with a few tablespoons of warm sauce before stirring it back into the pan prevents lumps. You will know the sauce is ready when it coats the back of a spoon.
• Add the koftas last. Drop them into the finished sauce just before serving so they stay slightly crisp instead of going soft from soaking too long.

Substitutions and Variations

• Binder swap. No psyllium husks on hand? A couple of extra tablespoons of breadcrumbs or a flax egg will help hold the koftas together, though psyllium gives the cleanest bind.
• Thickener swap. The recipe works with either flour or cornstarch to thicken the sauce. Cornstarch gives a glossier, lighter finish, while flour makes it a touch more rustic.
• Adjust the veg. The sweet corn and mushrooms are flexible. Swap in peas, diced bell pepper or extra spring onion depending on what you have.
• Dial the heat. This curry is gently spiced rather than hot. If you like it fiery, a pinch of chili powder or a chopped fresh chili sauteed with the garlic does the trick.

Storage and Make Ahead

This dal kofta keeps well in the fridge for up to three days in an airtight container. The koftas will soften as they sit in the sauce, so if you want them crisp, store the fried koftas and the curry sauce separately and combine when reheating. Warm the sauce gently on the stove, adding a splash of water or coconut milk if it has thickened too much. You can also fry the koftas and make the sauce a day ahead, then bring them together just before serving.

If you love turning lentils into satisfying mains like this, you will also enjoy my lentil patties with olives and herbs and these gluten-free lentil and sweet potato burgers. For another creamy, coconut-spiced dish, try my eggplant dhal.

Dal Kofta | Lentil Balls in Curry Sauce

This is my version of dal kofta, with vegetarian lentil balls and a silky-smooth curry sauce. Give it a try! 

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Rate

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Choose Serving Size 6

Ingredients 

MetricUS (Imperial)

Lentil Balls:

• 1 cup red lentils
• 1 onion diced
• ½ tsp baking soda
• 1 cup breadcrumbs
• 1 Tbsp psyllium husks
• sea salt and ground pepper to taste
• oil

Sauce:

• 5 button mushrooms sliced
• ½ cup sweet corn
• 2 spring onions chopped
• 4 cloves garlic minced
• 2 cups vegetable stock or water
• 1 cup coconut milk full fat, unsweetened
• 2 tsps flour or corn starch
• 2 Tbsps olive oil
• fresh parsley fresh baby spinach and sliced avocado for serving

Spices:

• 1 tsp cumin
• ½ tsp ginger powder
• 2 tsps turmeric
• 1 tsp ground coriander
• ½ tsp ground pepper
• salt to taste

Instructions

• Boil lentils for 15 minutes. Drain them very well and place them into a large bowl.
• Using a hand blender, mash them until they turn into a paste.
• Add the rest of the ingredients for the lentil balls and mix. Let the composition sit in the fridge for 10 minutes.
• Meanwhile, prepare the curry sauce.
• Heat oil in a large pan. Add sliced mushrooms, garlic, spring onions and saute for 5 minutes. Add all the rest of the ingredients, except corn starch. Cook for 15 minutes, on medium heat, while stirring ocassionaly.
• Add corn starch in a cup. Take 5-6 Tbsps of the curry sauce liquid from the pan, and pour it over the corn starch. Mix well. Add 5 more Tbsps of liquid from the pan. Pour this over the curry sauce in the pan and mix well. The sauce will start to thicken.
• Cook for 5 more minutes and remove from heat.
• Take the lentil balls composition out of the fridge.
• Heat some oil in a large non-stick pan.
• Make small lentil balls, with about 1/2 Tbsp of composition per ball. Fry them on each side, until goldern and slightly crispy. Do this until you finish all the composition.
• Once ready, place all lentil balls in the curry sauce.
• You can serve this with rice, or like I did, with some fresh baby spinach and avocado slices.

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