Recipe

Lentil Dumplings In Tamarind Sauce Recipe


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Ingredients
  • 1/2 tsp asafetida powder (hing) or garlic powder .
  • 1 c dried split peas (or dried split & hulled pigeon peas) .
  • 1 tsp black mustard seeds or yellow mustard seeds .
  • DUMPLINGS .
  • 1 tbsp sliced gingerroot .
  • 2 tbsps rice flour or cake flour .
  • 1 tsp salt .
  • 1 tsp fenugreek seeds (methi) .
  • 2-3 thai dried red chili peppers or serrano chilies .
  • 1 tbsp vegetable oil .
  • 1 tbsp dried split yellow peas, sorted rinsed & drained (channa dal) .
  • 1 tsp salt .
  • 3 c warm water .
  • 1/4 c fresh cilantro, sliced .
  • 1 tbsp dried split yellow peas (channa dal) .
  • 1/4 tsp asafetida powder (hing) or garlic powder .
  • SAUCE .
  • 2 dried bay leaves (alternately use 12 to 15 fresh karhi leaves) .
  • 1/4 c vegetable oil .
  • 1/4 tsp ground turmeric .
  • 2 tsps sambhar powder .
  • 6 c warm water .
  • 1 tbsp tamarind paste (concentrate) .
  • 2 tbsps fresh cilantro, sliced (alternately use 12 to 15 fresh karhi leaves, coarsely sliced)

Directions
  • Step #1 FOR DUMPLINGS: Place green split peas, 1 tbsp yellow split peas, 3 c warm water & chilies in large bowl.
  • Step #2 Soak at about room temp for at least 2 hrs, but no longer than 12 hrs; drain.
  • Step #3 Place pea mixture & gingerroot in food processor/blender.
  • Step #4 Cover up & process until smooth.
  • Step #5 Transfer to medium bowl.
  • Step #6 Stir in cilantro (or the first 12-15 karhi leaves), flour, salt & asafetida (or garlic powder).
  • Step #7 Heat oil in wok or Dutch oven over med-heat/flame.
  • Step #8 Add pea mixture.
  • Step #9 Cook 2 to 3 mins, scraping bottom of skillet every 30 seconds (to prevent sticking) until mixture looks like soft, dry dough.
  • Step #10 Spread dough on dinner plate; let this stand 10 to 15 mins or until cool.
  • Step #11 Divide dough into 16 pieces; shape each piece into a ball.
  • Step #12 Set aside.
  • Step #13 MAKE SAUCE: Dissolve tamarind paste in 6 c warm water in large bowl.
  • Step #14 Heat oil & mustard seed in 3-quart saucepan over medium-high heat.
  • Step #15 Once seed begins to pop, cover saucepan & wait until popping stops.
  • Step #16 Add yellow split peas & fenugreek seed; stir-fry 20 to 30 seconds or until peas are golden brown.
  • Step #17 Stir in the 2 bay leaves (or the second batch of 12-15 karhi leaves), Sambhar Powder & asafetida (or garlic powder); stir-fry 15 to 30 seconds.
  • Step #18 Stir in tamarind mixture, salt & turmeric; heat to boiling.
  • Step #19 Add dumplings; reduce heat to low.
  • Step #20 Simmer uncovered 8 to 10 mins without stirring (to prevent dumplings from falling apart) or until sauce is thickened.
  • Step #21 (If using bay leaves, remove & discard.
  • Step #22 ) Sprinkle top with cilantro & serve.
  • Enjoy the Lentil Dumplings in Tamarind Sauce recipe

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