Lentil Dumplings In Tamarind Sauce Recipe

Name: Lentil Dumplings In Tamarind Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: DUMPLINGS; 1 cup dried split peas (or dried split and hulled pigeon peas); 1 tablespoon dried split yellow peas, sorted rinsed and drained (channa dal); 3 cups warm water; 2 -3 thai dried red chili peppers or 2 -3 serrano chilies; 1 tablespoon chopped gingerroot; 2 tablespoons fresh cilantro, chopped (alternately use 12 to 15 fresh karhi leaves, coarsely chopped); 2 tablespoons rice flour or 2 tablespoons cake flour; 1 teaspoon salt; 1/4 teaspoon asafoetida powder (hing) or 1/4 teaspoon garlic powder; 1/4 cup vegetable oil; SAUCE; 1 tablespoon tamarind paste (concentrate); 6 cups warm water; 1 tablespoon vegetable oil; 1 teaspoon black mustard seeds or 1 teaspoon yellow mustard seeds; 1 tablespoon dried split yellow peas (channa dal); 1 teaspoon fenugreek seeds (methi); 2 dried bay leaves (alternately use 12 to 15 fresh karhi leaves); 2 teaspoons sambhar powder; 1/2 teaspoon asafoetida powder (hing) or 1/2 teaspoon garlic powder; 1 teaspoon salt; 1/4 teaspoon ground turmeric; 1/4 cup fresh cilantro, chopped

Servings: persons

DUMPLINGS
1 cup dried split peas (or dried split and hulled pigeon peas)
1 tablespoon dried split yellow peas, sorted rinsed and drained (channa dal)
3 cups warm water
2 -3 thai dried red chili peppers or 2 -3 serrano chilies
1 tablespoon chopped gingerroot
2 tablespoons fresh cilantro, chopped (alternately use 12 to 15 fresh karhi leaves, coarsely chopped)
2 tablespoons rice flour or 2 tablespoons cake flour
1 teaspoon salt
1/4 teaspoon asafoetida powder (hing) or 1/4 teaspoon garlic powder
1/4 cup vegetable oil
SAUCE
1 tablespoon tamarind paste (concentrate)
6 cups warm water
1 tablespoon vegetable oil
1 teaspoon black mustard seeds or 1 teaspoon yellow mustard seeds
1 tablespoon dried split yellow peas (channa dal)
1 teaspoon fenugreek seeds (methi)
2 dried bay leaves (alternately use 12 to 15 fresh karhi leaves)
2 teaspoons sambhar powder
1/2 teaspoon asafoetida powder (hing) or 1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground turmeric
1/4 cup fresh cilantro, chopped

1
FOR DUMPLINGS: Place green split peas, 1 tbsp yellow split peas, 3 cups warm water and chilies in large bowl. Soak at room temperature for at least 2 hours, but no longer than 12 hours; drain.
2
Place pea mixture and gingerroot in food processor. Cover and process until smooth. Transfer to medium bowl. Stir in cilantro (or the first 12-15 karhi leaves), flour, salt and asafetida (or garlic powder).
3
Heat oil in wok or Dutch oven over medium heat. Add pea mixture. Cook 2 to 3 minutes, scraping bottom of skillet every 30 seconds (to prevent sticking) until mixture looks like soft, dry dough. Spread dough on dinner plate; let stand 10 to 15 minutes or until cool.
4
Divide dough into 16 pieces; shape each piece into a ball. Set aside.
5
MAKE SAUCE: Dissolve tamarind paste in 6 cups warm water in large bowl.
6
Heat oil and mustard seed in 3-quart saucepan over medium-high heat. Once seed begins to pop, cover saucepan and wait until popping stops. Add yellow split peas and fenugreek seed; stir-fry 20 to 30 seconds or until peas are golden brown.
7
Stir in the 2 bay leaves (or the second batch of 12-15 karhi leaves), Sambhar Powder and asafetida (or garlic powder); stir-fry 15 to 30 seconds. Stir in tamarind mixture, salt and turmeric; heat to boiling.
8
Add dumplings; reduce heat to low. Simmer uncovered 8 to 10 minutes without stirring (to prevent dumplings from falling apart) or until sauce is thickened. (If using bay leaves, remove and discard.) Sprinkle with cilantro and serve.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: DUMPLINGS, 1 cup dried split peas (or dried split and hulled pigeon peas), 1 tablespoon dried split yellow peas, sorted rinsed and drained (channa dal), 3 cups warm water, and more.

Yes, Lentil Dumplings In Tamarind Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil Dumplings In Tamarind Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions