Best Lentil Dumplings In Tamarind Sauce Recipes

Steamed Lentil Dumplings in Tangy Gravy image

Provided by Pavithra Mahesh

Categories Curries

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 18

1/2 cup split chickpeas
1/4 cup pigeon peas
1/2 onion
4 red chili peppers
2 green chili peppers
salt
hing
1 tablespoon coriander powder
1/2 tablespoon chili powder
1/2 teaspoon turmeric powder
1 tablespoon salt
hing
1/4 teaspoon mustard seeds
5 curry leaves
1/4 cup tamarind juice
onion, finely chopped
2 tablespoons grated coconut
1/2 teaspoon brown sugar

Steps:

Soak both the lentils together for 45 minutes,drain them and grind the dumpling ingredients into coarse mixture.
Make balls and steam them in pressure cooker for 3-4 minutes until the texture is shiny on the outside.
For gravy,heat some oil,and splutter mustard seeds,curry leaves.fry chopped onions until they are translucent.
Now add tamarind juice(1/2 to 1 tbsp tamarind concentrate diluted with 1 cup of water),coriander powder,chili powder(you can vary the measurement according to ur spice level),turmeric,hing ,salt,brown sugar to taste.
Allow them to boil.now add the balls ,grated coconut and boil them for five minutes until the balls are finely soaked in the gravy.
Garnish them with cilantro leaves.

Lentil Dumplings in Tamarind Sauce image

Provided by Sandi From CA

Categories Lentil

Time 40m

Yield 8 serving(s)

Number Of Ingredients 22

1 cup dried split peas (or dried split and hulled pigeon peas)
1 tablespoon dried split yellow peas, sorted rinsed and drained (channa dal)
3 cups warm water
2 -3 thai dried red chili peppers or 2 -3 serrano chilies
1 tablespoon chopped gingerroot
2 tablespoons fresh cilantro, chopped (alternately use 12 to 15 fresh karhi leaves, coarsely chopped)
2 tablespoons rice flour or 2 tablespoons cake flour
1 teaspoon salt
1/4 teaspoon asafoetida powder (hing) or 1/4 teaspoon garlic powder
1/4 cup vegetable oil
1 tablespoon tamarind paste (concentrate)
6 cups warm water
1 tablespoon vegetable oil
1 teaspoon black mustard seeds or 1 teaspoon yellow mustard seeds
1 tablespoon dried split yellow peas (channa dal)
1 teaspoon fenugreek seeds (methi)
2 dried bay leaves (alternately use 12 to 15 fresh karhi leaves)
2 teaspoons sambhar powder
1/2 teaspoon asafoetida powder (hing) or 1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground turmeric
1/4 cup fresh cilantro, chopped

Steps:

FOR DUMPLINGS: Place green split peas, 1 tbsp yellow split peas, 3 cups warm water and chilies in large bowl. Soak at room temperature for at least 2 hours, but no longer than 12 hours; drain.
Place pea mixture and gingerroot in food processor. Cover and process until smooth. Transfer to medium bowl. Stir in cilantro (or the first 12-15 karhi leaves), flour, salt and asafetida (or garlic powder).
Heat oil in wok or Dutch oven over medium heat. Add pea mixture. Cook 2 to 3 minutes, scraping bottom of skillet every 30 seconds (to prevent sticking) until mixture looks like soft, dry dough. Spread dough on dinner plate; let stand 10 to 15 minutes or until cool.
Divide dough into 16 pieces; shape each piece into a ball. Set aside.
MAKE SAUCE: Dissolve tamarind paste in 6 cups warm water in large bowl.
Heat oil and mustard seed in 3-quart saucepan over medium-high heat. Once seed begins to pop, cover saucepan and wait until popping stops. Add yellow split peas and fenugreek seed; stir-fry 20 to 30 seconds or until peas are golden brown.
Stir in the 2 bay leaves (or the second batch of 12-15 karhi leaves), Sambhar Powder and asafetida (or garlic powder); stir-fry 15 to 30 seconds. Stir in tamarind mixture, salt and turmeric; heat to boiling.
Add dumplings; reduce heat to low. Simmer uncovered 8 to 10 minutes without stirring (to prevent dumplings from falling apart) or until sauce is thickened. (If using bay leaves, remove and discard.) Sprinkle with cilantro and serve.

Nutrition Facts : Calories 263.9, Fat 11.1, SaturatedFat 1.8, Sodium 597.8, Carbohydrate 38.7, Fiber 14, Sugar 2.9, Protein 9.1