Lentil Dumplings In Tamarind Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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 asafetida powder (hing) or 1/4 teaspoon garlic powder
• 1/4 cup vegetable oil
• 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 asafetida powder (hing) or 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon ground turmeric
• 1/4 cup fresh cilantro, chopped

Recipe

• 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.