Ingredients 

For the kofta 

• Chana dal (100 gms; soaked overnight)
• Moong dal (100gms; soaked overnight)
• Processed cheese (2-3 cubes)
• Bread slices (2)
• Ajwain
• Cumin seeds
• Coriander seeds
• Black pepper powder
• Turmeric powder
• Asafoetida powder
• Chilli powder
• Salt to taste.
• Oil to fry

For the gravy 

• Tomatoes (1 kg)
• Onions (1 large)
• Green chillies (3)
• Cloves
• Black peppercorns
• Bayleaves
• Cumin seeds
• Bada elaichi (1)
• Cashewnuts, Almonds
• Yogurt (1/2 cup, beaten well)
• Garam Masala
• Coriander powder
• Jeera powder
• Salt to taste
• Oil to fry

For the kofta  

• Grind the dals, grate the cheese cubes and mix well. 
• Crumble the bread slices and mix in. 
• Add rest of the ingredients and knead into dough like consistency. 
• Make oval balls of 1" size. 
• Fry in hot oil. Keep aside. 

For the gravy 

• Puree the tomatoes, onions and the dry fruits separately. 
• In a wok, add oil. When hot, add cloves, bayleaves, cumin seeds, bada elaichi, peppercorns and the chillies. 
• Add the onion paste. Fry till golden brown. 
• Add the tomato puree. 
• When the mixture comes to a boil, add all the masalas and salt. 
• After it comes to a boil, add the dry fruit mixture. 
• Let it cook over a slow flame for a few minutes. 
• Add beaten curds and remove wok from flame immediately. 
• Add the koftas.