Split Pea Kofta: Spiced Dumplings in Tomato Gravy
A proper split pea kofta brings the savoury depth of classic Indian vegetarian cooking to a weeknight table. Coarsely crushed yellow split peas bind with nutty gram flour, green chillies, and warm ground spices to form dense, tender dumplings with crisp outer crusts. Once fried until deep golden brown, they sit in a rich tomato, ginger, and onion gravy finished with double cream, absorbing the aromatic sauce without turning heavy.
Moisture control dictates whether the dumplings hold or dissolve in the pan. You must drain the boiled split peas thoroughly and leave them in a sieve for 15 minutes to steam dry completely before mashing; trapped steam softens the dough and makes it break apart in hot oil. Fry the dumplings until a firm crust forms on all sides, then drop them into the simmering gravy only during the final 5 minutes so they soften without losing their shape.
Split Pea Kofta: Spiced Dumplings in Tomato Gravy
Recipe cardIngredients
Instructions
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Boil the split peas
Place the rinsed yellow split peas into a medium saucepan with 700 ml water. Bring to a rolling boil over medium-high heat and skim off any white surface foam. Reduce the heat to low, cover with a lid, and simmer gently for 35 minutes until completely tender but not watery.
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Drain and steam dry
Drain the cooked split peas thoroughly in a fine-mesh sieve and leave them to steam dry and cool down completely for about 15 minutes. Removing this surface moisture is essential so the dough stays firm enough to shape without turning sticky.
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Mash and shape dumplings
Transfer the cooled split peas to a mixing bowl and crush them coarsely with a potato masher. Add the gram flour, bicarbonate of soda, 1/2 tsp garam masala, 1/4 tsp ground turmeric, 1/2 tsp sea salt, minced green chilli, and chopped coriander. Mix thoroughly until a pliable, cohesive dough forms, then divide into 12 equal portions and gently roll them into smooth, compact balls or oval kofta dumplings.
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Fry the kofta
Heat 3 tbsp vegetable oil in a large non-stick frying pan over medium heat. Arrange the kofta in the pan and fry for 8 to 10 minutes, turning carefully every 2 minutes, until evenly deep golden brown on all sides. Transfer the fried dumplings to a plate lined with kitchen paper to drain.
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Cook the onion base
Wipe out the frying pan or use a clean wide skillet. Heat 2 tbsp vegetable oil over medium heat, add the cumin seeds, and let them sizzle for 30 seconds until fragrant. Add the finely diced onion and cook for 8 minutes until soft and golden brown.
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Bloom spices and simmer gravy
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant. Add the remaining 1/4 tsp turmeric, 1/2 tsp garam masala, ground coriander, red chilli powder, and remaining 1/2 tsp sea salt, stirring constantly for 30 seconds to toast the ground spices. Pour in the crushed tomatoes and 250 ml vegetable stock, bring to a simmer, cover with a lid, and cook gently over low heat for 12 minutes until the oil begins to separate at the edges. For an ultra-smooth restaurant-style sauce, blend briefly with an immersion blender.
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Simmer kofta in sauce
Stir the cream into the simmering gravy. Gently lower the fried split pea kofta into the sauce, spooning the gravy over each dumpling so they are coated. Cover and simmer over very low heat for 5 minutes to allow the kofta to absorb the flavours without breaking apart.
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Rest and garnish
Remove the pan from the heat and allow the curry to rest for 3 minutes so the gravy settles around the dumplings. Garnish with a sprinkle of fresh coriander and serve warm.
If the dough feels slack and sticks to your palms when rolling, the split peas were not cooled or drained long enough. Dust in an extra teaspoon of gram flour to bind the mixture before frying, or the dumplings will disintegrate the moment they hit the hot oil.
Getting the texture right
Drain the cooked split peas thoroughly and leave them in a sieve for 15 minutes to steam dry before mashing. Excess surface water turns the dough sticky and prevents it from holding together in hot oil. Add the fried kofta to the gravy only during the final 5 minutes so they stay intact.
Storing and reheating
Cool leftovers to room temperature within 2 hours. Store the fried kofta and the tomato gravy in separate airtight containers in the fridge for up to 3 days to preserve their crispness. You can freeze un-sauced kofta for up to 2 months; reheat them in the oven before gently warming in fresh gravy.
Nutrition per serving
- Calories
- 365
- Protein
- 14.5 g
- Carbs
- 38.2 g
- Fat
- 18.4 g
- Fiber
- 11.2 g
- Sugar
- 6.8 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What is kofta usually made of?
Kofta is traditionally made of minced meat such as lamb or beef mixed with onions and spices. Vegetarian versions replace meat with mashed legumes, grated vegetables, or paneer, using gram flour to bind the mixture into dumplings before frying or simmering.
Do split peas spike your blood sugar?
No. Yellow split peas have a low glycaemic index and a high concentration of dietary fibre and plant protein. This nutrient balance slows carbohydrate digestion and absorption, promoting a steady release of glucose into the bloodstream rather than a rapid spike.
Why does my stomach hurt after eating split pea soup?
Split peas contain complex carbohydrates called oligosaccharides and high amounts of soluble fibre that ferment in the gut, producing gas and bloating. Rinsing the split peas thoroughly, skimming off surface foam during boiling, and cooking them until completely tender helps ease digestion.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
