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Back to the recipe, I made lentil dumplings and added them to a Vegan Coconut Yogurt Curry 🙂 A popular South Indian curry-veganized and made yum <3 This is a fusion of my mum-in-law’s curry recipe and a steamed lentil dumpling recipe, I had scribbled in my recipe book ages ago. Came out so well. I couldn’t wait to share this with you all.
I use lot of fenugreek leaves when I cook Indian food. You can get a huge bunch of these beauties in any Indian groceries that sell veges too. You mix these with soaked and ground lentils-shape them as balls and steam in bamboo steamer. Make a curry from coconut yogurt-drop them in it and serve with rice 🙂 Super yum <3
For the lentil dumplings (makes around 12 dumplings)
- Split Pigeon Peas-1/4 cup (Ask for Toor dal in Indian Groceries)
- Chana Dal (If you live in Australia-Coles now have them in Indian Section)/You will definitely find them in Indian Groceries-1/4 cup
- Dry Red Chili – 3
- Asafoetida aka Hing-1/8 tsp/a pinch
- Salt-to taste
- Desiccated Coconut-1 Tbsp
- Curry leaves-a sprig
- Turmeric-a pinch/1/8 tsp
- Fenugreek Leaves-tightly packed-1/2 cup (Ask for fresh methi leaves in Indian Groceries)
- Soak Split Pigeon Peas and Chana Dal in 1 cup hot water for 2 hours
- In a food processor that will make a smooth paste (you must not have chunks here) with all the ingredients (including soaked lentils) except fenugreek leaves (add 1/4 cup water to ease the process)
- On a low heat, to a non-stick pan, add the ground paste, fenugreek leaves and stir until it becomes really thick. The color goes from light yellow to a darker shade. Let it cool, shape them as balls and steam them in a bamboo steamer for 15 mins
- Dumplings ready 🙂 Super high in protein, literally zero oil, tasty.
- Pierce them with toothpick (optional) for the curry to seep in
- Frozen coconut thawed (1/4 cup)
- Cumin seeds-1 tsp
- Curry leaves-1 sprig + a few for seasoning
- Ginger-1 inch piece
- 1.5 tsp chana dal+1.5 tsp rice-soaked in hot water for 30 mins)
- Green Chili-2
- Alpine Coconut Yogurt (Woolys have them-Vegan Coconut Yogurt-YUM)-1/2 cup with 1/4 cup water-whisk them really well.
- Turmeric-a pinch
- Mustard seeds-1 tsp
- Red onion-1/2 finely chopped
- Tamarind 1/4 tsp soaked in 2 Tbsp water
- 1/4 cup water
- Asafoetida/Hing-1/8th of tsp
- Salt-to taste
- Coconut oil-1.5 tsp
- Make a smooth paste out of soaked chana dal & rice, coconut, cumin seeds, curry leaves (a sprig), ginger, green chili.
- In a sauce pan, add coconut oil, heat it, add mustard seeds, after they crackle, add curry leaves, asafoetida, after 5 seconds, add chopped onion, fry until translucent, add some salt, turmeric and 1/4 cup water, tamarind water (discard the pulp). Let it boil for a couple of minutes.
- Time to add the ground coconut paste. Cover and let it simmer for 3-4 mins on a low heat.
- Add coconut yogurt to the simmering curry and let it sit on low heat for 2 mins.
- Add 6 dumplings in, cover and let it stay for 5-6 more minutes.
- Serve with chopped coriander leaves.
- Tastes super awesome with rice.