Steamed Lentil Dumplings in Tangy Gravy

"this recipe is from south India , served with steamed rice"
 
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photo by Brian Holley photo by Brian Holley
photo by Brian Holley
photo by Pavithra Mahesh photo by Pavithra Mahesh
Ready In:
40mins
Ingredients:
18
Serves:
2-4
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ingredients

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directions

  • 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.

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Reviews

  1. This could have been a winner, but, some of the ingredients are not listed, I used my expertise to cook the dish. I used 1 tsp mustard seeds, 10 curry leaves these were not listed. There was no liquid to boil the Dumplings in due to the fact that there is so much spice, so I added 1 cup water to make the sauce. This was still a hot spicey dish and not for those unused to Indian food. I thank Pavithra for posting recipe and look forward to trying your other dishes. Brian H
     
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