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1
Preparation of dough for dumplings
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2
In a small bowl, take one cup garbanzo flour.
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3
Add quarter tea spoon of whole cumin seeds, a third tea spoon of salt, half a tea spoon of sugar and a pinch of baking soda.
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4
Also add one eighth teaspoon of the following: paprika, turmeric and garam masala.
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5
Mix well.
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6
Add half a cup of water to the mixture and stir until the mixture has a smooth consistency.
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7
Preparation of Yogurt Soup
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8
Use a saucepan with a capacity of about six cups.
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9
Add three table spoons of olive oil.
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10
To this oil, add quarter tea spoon of cumin seeds and a quarter tea spoon of mustard seeds.
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11
Heat the oil until the cumin and mustard seeds crackle.
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12
Add the finely chopped ginger, green chili pepper and garlic.
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13
Let it simmer for a minute on low heat.
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14
Add 3.5 cups of water and heat the content for five minutes.
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15
Add half teaspoon of salt, one teaspoon (or to taste) of sugar, quarter teaspoon of paprika, ground turmeric and garam masala and half a cup of yogurt.
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16
Mix well until the yogurt is not lumpy anymore in the soup.
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17
Bring to boil.
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18
Lower the heat so that the soup is boiling slowly.
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19
Take the dumpling mixture that is already prepared and with a small spoon, scoop (about one fourth teaspoon at a time) the dumpling mixture and drop it in the slowly boiling soup.
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20
Repeat this until all the dumpling mixture is used.
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21
Let the mixture boil slowly for about two minutes.
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22
Turn the heat off.
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23
Add finely chopped quarter cup of coriander leaves.
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24
Cover the pan and let it sit for about five minutes.
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25
Serve the dumpling soup with Chapati, poori or bread.
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26
Serves four.
