Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
- Lentil Dumplings (recipe link below)
- 2 cups (500 mL) water
- 1 cup (250 mL) fat-free plain yogurt
- 2 Tablespoons (25 mL) chickpea flour (besan)
- 1/4 teaspoon (1 mL) turmeric
- Salt to taste
- For the Tadka:
- 1 Tablespoon (15 mL) vegetable oil
- 1/2 teaspoon (2 mL) mustard seeds
- 2 whole red chiles
- Pinch of asafetida (see tips below)
- Leaves from 2 sprigs of curry
In a medium saucepan, whisk together the water, yogurt, chickpea flour, turmeric, and salt. Simmer, stirring, over medium-low heat for 20 to 35 minutes or until the sauce begins to thicken to a custard-like consistency. Remove from the heat and add the dumplings. Pour into a serving dish and set aside.
To prepare the tadka, heat the oil in a small saucepan over medium heat. Add the mustard seeds, red chiles, asafetida, and curry leaves. When the mustard seeds begin to crackle, remove from the heat and pour over the yogurt curry. Serve hot.
Add a couple of cooked vegetables of your choice and this dish becomes a complete meal in itself. Serve with steamed white rice.
Asafetida is also known as stinking gum. It is a gum resin native to Iran and India. Don't worry about the unpleasant smell when it is raw; the odor disappears completely in cooking. This spice is legendary for its digestive properties.
• Lentil Dumplings Recipe
Recipe Source: The Spice is Right: Easy Indian Cooking for Today by Monica Bhide (Callawind Publications)
Reprinted with permission.