Lentil Dumplings Recipe - Cooking Index
Lentil Dumplings Recipe - Cooking Index
| 1 cup | 237ml | Lentils - (6 ounces), picked over, and rinsed |
| 4 | Chile peppers - or more to taste | |
| 1/2 teaspoon | 2.5ml | Asafoetida powder |
| Salt - to taste | ||
| 1 tablespoon | 15ml | Oil |
| A few curry leaves |
Soak the lentils and chiles in water for 2 to 3 hours. Drain. Place dal and chiles in a electric blender or food processor. Add salt to taste and asafoetida powder. Blend ingredients to a thick paste.
Heat 1 tablespoon oil in a heavy frying pan or skillet. Add a few curry leaves and the ground paste. Saute for 2 to 3 minutes. Remove from the heat and shape mixture into small balls. Place the dumplings on an idli stand or steamer. Steam in a pressure cooker (without the weight) for about 10 minutes, or in a saucepan for about 20 minutes. Set aside and cool.
Add to sambar 10 minutes before simmering is completed.
"Dakshin, Vegetarian Cuisine from South India," by Chandra Padmanabhan, 1994
Source:
Chandra Padmanabhan
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