Steamed Lentil Dumplings in Tangy Gravy

READY IN: 40mins
Recipe by Pavithra Mahesh

this recipe is from south India , served with steamed rice

Top Review by Brian Holley

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

Ingredients Nutrition

Directions

  1. Soak both the lentils together for 45 minutes,drain them and grind the dumpling ingredients into coarse mixture.
  2. Make balls and steam them in pressure cooker for 3-4 minutes until the texture is shiny on the outside.
  3. For gravy,heat some oil,and splutter mustard seeds,curry leaves.fry chopped onions until they are translucent.
  4. 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.
  5. 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.
  6. Garnish them with cilantro leaves.

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