Steamed Lentil Dumplings In Tangy Gravy Recipes

Steps:

• Soak both the lentils together for 45 minutes,drain them and grind the dumpling ingredients into coarse mixture.
• Make balls and steam them in pressure cooker for 3-4 minutes until the texture is shiny on the outside.
• For gravy,heat some oil,and splutter mustard seeds,curry leaves.fry chopped onions until they are translucent.
• Now add tamarind juice(1/2 to 1 tbsp tamarind concentrate diluted with 1 cup of water),coriander powder,chili powder(you can vary the measurement according to ur spice level),turmeric,hing ,salt,brown sugar to taste.
• Allow them to boil.now add the balls ,grated coconut and boil them for five minutes until the balls are finely soaked in the gravy.
• Garnish them with cilantro leaves.

Steps:

• 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.
• 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).
• 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.
• Divide dough into 16 pieces; shape each piece into a ball. Set aside.
• MAKE SAUCE: Dissolve tamarind paste in 6 cups warm water in large bowl.
• 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.
• 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.
• 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.

Steps:

• 1. Pick through, clean, and wash the split peas. Put in a large saucepan. Add the turmeric and water and bring to a boil. Lower the heat and cook, partially covered, for 40 minutes at a low boil. Stir occasionally to make sure the peas don't burn; when the peas are very soft, turn off the heat. Beat with a whisk for a minute to puree the peas. In a separate bowl, measure the puree and add enough water to make 6 cups of brothy puree. Return the puree to the pan.
• 2. Measure out the spices and place them right next to the stove in separate piles. Turn on the burner and bring the puree to a boil. Add the sambaar powder, the coriander, and the garlic and continue to boil the puree, partially covered, over medium heat for 8 to 10 minutes. Add the onions, radishes, tomatoes, fenugreek leaves (if you are using ground fenugreek seeds, do not add them now), and salt, and continue cooking at a low boil for an additional 10 minutes. Turn off the heat.
• 3. Heat the oil in a small frying pan over medium heat. When it is hot, add the chili pods and fry until they turn dark (about 15-20 seconds). Lift the pan off the heat, add the mustard powder and fenugreek powder if you are using it, and immediately pour the contents of the pan over the sambaar (the split pea mixture). Stir to mix. Cover and let the dish rest a few minutes so all the flavors will have time to blend.
• To serve, bring the sambaar to a vigorous boil, stir in the lemon juice, and pour it into a soup tureen or serve individually in katoori (small bowls). Serve the dumplings, idlee, 2 per person, in soup plates. Spoon sambaar over the dumplings as desired.