Ingredients

• For Dal:
• 2 cups - rajma beans
• 3/4 cup - whole black gram (urad)
• 3 onions, chopped finely
• 2 tomatoes, chopped finely
• 2 tsp - garam masala powder
• 2 tsp - chili powder
• 1 tsp - turmeric powder
• 1 tbsp - ginger garlic paste
• 2 green chilies, slit lengthwise
• 2 tbsp - cream
• 4 tbsp - ghee or butter
• 1 cup - coriander leaves, chopped finely
• sufficient oilsalt to taste
• For Dumplings:
• 5 cups - whole wheat flour, sieved
• 1 cup - ghee, melted
• 2 tbsp - yogurt
• salt to taste

How to Make Puffed Dough Dumplings in Lentil Dal

• Soak rajma beans in water overnight with a pinch of soda bi carbonate.
• Soak urad dal in water overnight with a pinch of soda bi carbonate.
• Mix rajma and black gram together and pressure cook till soft.
• Heat 4 tbsp oil. Add onions and fry until brown.
• Add ginger-garlic paste and tomatoes to the onions and fry for another two minutes.
• Add all the masalas, beans and salt. Simmer till well blended.
• The gravy should be thick.
• Then pour over cream and ghee.
• Knead a soft dough with flour, ghee, yogurt, salt and enough water.
• Roll into lemon-sized balls, cover and keep aside for one hour.
• Then roast in batches on hot coals till puffed, golden outside and spongy inside. Keep hot.
• Garnish the dal with coriander leaves and slit green chilies.
• Dip hot dumplings in the dal while eating.