Ingredients

• For Lentils:
• 1 cup - tur dal
• 1 tbsp - Bengal gram dal
• 1 tbsp - green gram dal
• 4 - red chillies
• Vegetables:
• 1/2 cup - grated carrot
• 2 tbsp - finely chopped beans
• 2 tbsp - finely chopped capsicum
• 2 tbsp - finely chopped onion
• 2 tsp - finely chopped green chillies
• 2 tbsp - finely chopped coriander leaves
• For seasoning:
• 1 tbsp - oil
• 1/4 tsp - mustard seeds
• 1 tsp - black gram dal
• 1 tsp - cumin seeds
• 1 pinch - asafoetida
• 1 tsp - salt

How to Make Lentil and vegetable dumpling

• For lentils:
• Wash the ingredients, cover with water and soak for one hour.
• Drain the soaked ingredients and grind coarsely without adding water.
• Add salt and keep aside.
• Heat the oil and add the mustard seeds.
• When the mustard seeds splutter add the black gram dal and roast till it turns golden in color.
• Add cumin seeds and asafetida.
• Add chopped onion and green chillies.
• Add chopped capsicum and beans and stir fry till they are half done.
• Mix in the ground lentils, switch off flame and allow to cool.
• Add the carrot and chopped coriander and mix.
• Take lemon sized balls of the prepared mixture and shape them into dumplings.
• Arrange the prepared dumplings in a greased idly plate and steam in a pressure cooker without the weight for 15 minutes.
• Serve with a tangy tamarind sauce or mint chutney.