For making Tofu Koftas

1. In a large bowl, combine boiled potato, tofu and salt. Mash and crumble these ingredients together.
2.  Meanwhile, using a medium high flame, heat cooking oil. Into the frying pan, add chopped onion and saute for 1 min.
3. When the edges turn slightly brown, add chopped mushroom. As the mushrooms heat up in the pan, they release their juices and cook in their own liquid, concentrating the flavor of the mushrooms. Cook for 5 mins.
4. Add garlic, curry leaves and chili powder. Continue to cook for another 15 minutes or till water evaporates. The cooked mushroom should appear dry and sticky and not mushy or soggy.
5. Remove from heat and add to the mashed tofu potato mix. Using a fork, give the ingredients a good mash bringing them together. Using a tablespoon, measure and make 13 to 14 equal balls.
6. Roll each ball onto a bed of breadcrumbs making sure they’re coated well.
7. Then place the kofta balls on a parchment paper, or onto a greased baking tray, drizzle cooking oil on the balls before baking.
8. Preheat oven to 150 Degree Celsius and first bake the balls for 35 mins. Increase the heat to 200 Degree Celsius and continue to bake further for 15 mins.
9. Alternatively, you can also fry the kofta balls. Fry the balls 2 mins per side before flipping  or until they turned golden brown.
10. Once cooked, keep the koftas aside, allowing them to cool and set.

For Cooking Dal

1. Wash red lentil and pre-soak them for 30 minutes.
2. Into a pressure cooker, add pre-soaked lentils, ginger, garlic, salt, turmeric, water and oil. Give the ingredients a good stir before covering with lid.
3. Using medium-low flame, pressure cook for 10 minutes or till the dal turns tender with mushy texture.
4. Alternatively, if using ordinary pot, under medium-low flame, simmer the ingredients till dal turns soft and smooth. Stir in between to prevent bottom charing.
5. Remove from heat once dal is cooked.

For Dalcha Curry

1. Using a medium-high flame, heat cooking oil in a pot.
2. Into the pot, add bay leaf, cinnamon stick, star anise and cardamom and fry for 30 secs.
3. Immediately add sliced onion and saute till they their edges turn slightly  brown. Continue and add round dried chillies, if you don’t have any, substitute with regular dried chillies, then add curry leaves, tomatoes, ginger garlic paste and salt.
4. Keep cooking till tomatoes turn mushy. Add meat curry powder, chili powder, cumin powder and roast for 1 min. The trick here is to get the rest of the ingredients to blend well with the spice powders.
5. Add 1/4 cup water to prevent masala from burning. Stir and let them roast till oil separates.
6. Then add boiled dal, stir and add 1/2 cup water for consistency and asafoetida. You can customize your consistency here by adding more water and accordingly re-adjust salt as well.
7. Cook  dalcha for 5 mins by covering with lid. Stir in between to prevent burning.
8. Meanwhile add tamarind juice to dalcha and wait for the first boil to appear. Cooking too long with tamarind is not preferable.
9. Turn off stove, add brown sugar and handful of coriander leaves (optional). Give a final stir and allow the curry to set for at least 10 minutes before serving.

Assembling Kofta in Dalcha Curry

1. Scoop dalcha curry into a bowl and place few kofta balls before serving.
2. Chop some coriander leaves and sprinkle over the dish.
3. Best eaten with chapatis and hot rice.