For 4 Person(s)
Soak the red kidney beans overnight.
Discard the soaking water and simmer until soft, 1-1.5 hours.
Finely chop and fry the onion, garlic and ginger in a large pan until softened.
Add the dry spices and fry for another few minutes. Remove from the heat and mash the red kidney beans straight into the pan, adding the chopped fresh coriander and egg.
Add salt to taste.
Shape into ping pong sized balls.
Deep fry in vegetable oil and set aside.
Finely chop and fry the onion, garlic and chili in a large pan until softened.
Add the dry spices and curry leaves and fry for another few minutes.
Add the chopped tomatoes, coconut milk, sugar and salt and simmer for 30 minutes.
Simmer the urid dal with the bay leaf, turmeric, cardamom and 1 tsp salt in 300 ml water until soft, about 30 minutes.
While the dal cooks, finely chop and fry the onion and garlic until translucent.
Chop the fresh coriander.
When the dal is tender, drain and mix with the rice and coriander.
Dice the tomatoes, cucumber and red onion and finely chop the mint.
In a mixing bowl, combine the ingredients with lemon juice and salt.
Gently heat the koftas in the malai sauce.
Serve with the urid dal pilau and kachumber salad.