Recipe to prepare "Amritsari Kofta Curry":

Ingredients:
1. split chick peas (chana dal)
2. split and skinless green gram (dhuli moong dal)
3. ginger - 1-1/2 inch
4. green chilly - 2
5. onion - 2 medium bulblets
6. salt - to taste
7. cooking or refined oil - ample quantity (to deep fry)
8. cumin seed - 1 tea spoon
9. asafoetida (hing) - 1 pinch
10. garlic - 4-5 cloves
11. red chilly powder - 1/2 tea spoon
12. turmeric powder - 1/4 tea spoon
13. coriander powder - 1/2 tea spoon
14. seasoning (garam masala) - 1/4 tea spoon
15. curd - 4 table spoons
16. tomato - 1 medium size
17. water - 2 medium cups

Procedure:
1. soak in ample water split chick peas and split-skinless green gram for 4 hours
2. grind the soaked peas and gram into a thick paste
3. add to the paste:
a. chopped ginger (1 inch)
b. 2 chopped green chillies
c. chopped onion (1 medium bulblet)
d. salt to taste
4. mix all the ingredients properly with the paste
5. heat in a pan ample quantity of cooking or refined oil to deep fry
6. squeeze small portions of lentil paste in the oil
7. flip the kofta balls, and fry until brown
8. for gravy, heat 1 table spoon cooking or refined oil in a pan
9. add to it -
a. 1 tea spoon cumin seeds
b. 1 pinch asafoetida
c. garlic (4-5 cloves)
d. grated ginger (1/2 inch)
e. chopped onion (1 medium bulblet)
10. toss, and fry all the ingredients
11. put the flame low, and add following spices-
a. 1/2 tea spoon red chilly powder
b. 1/4 tea spoon turmeric powder
c. 1/2 tea spoon coriander powder
d. 1/4 tea spoon seasoning (garam masala)
e. 4 table spoons curd
12. stir the gravy rapidly (with force) on high flame, until the curd reduces
13. put the flame low
14. add chopped tomato (1 medium size)
15. stir well, and add salt to taste
16. allow the tomato to cook for 2 minutes
17. add to the gravy all the kofta balls
18. blend properly, and add 2 medium cups water
19. cover the pan, and allow to cook for 3-4 minutes
20. uncover, and keep on stirring in every 1 minute
21. put off the flame, and serve

Bravo Guys!! Good going with the tasty recipe of Amritsar.