Steamed Lentil Dumplings In Tangy Gravy

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This recipe is from south india , served with steamed rice

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Steps

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Soak both the lentils together for 45 minutes , drain them and grind the dumpling ingredients into coarse mixture.

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Make balls and steam them in pressure cooker for 3-4 minutes until the texture is shiny on the outside.

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For gravy , heat some oil , and splutter mustard seeds , curry leaves.

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Fry chopped onions until they are translucent.

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Now add tamarind juice , coriander powder , chili powder , turmeric , hing , salt , brown sugar to taste.

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Allow them to boil.

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Now add the balls , grated coconut and boil them for five minutes until the balls are finely soaked in the gravy.

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Garnish them with cilantro leaves.

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Ingredients

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split chickpeas, pigeon peas, onion, red chili peppers, green chili peppers, salt, hing, coriander powder, chili powder, turmeric powder, mustard seeds, curry leaves, tamarind juice, coconut, brown sugar