Ingredients

• For Dumplings:
• 3 cups - Soaked chickpeas
• 1 cup - Methi leaves (chopped)
• 3 - Garlic cloves
• 1/4 tsp - Asafoetida powder
• 1 - Onion (chopped)
• 1/2 tsp - Grated ginger
• 4 - Dry red chillies
• Salt
• Few coriander leaves (chopped)
• For Kurma:
• 10-15 - Steamed chickpeas and methi dumplings
• 1 - Onion (chopped)
• 1 - Tomato (chopped)
• 3 - Green chillies (slit opened)
• 1/2 tsp - Garam masala powder
• 1 tbsp - Coriander powder
• 1/4 tsp - Turmeric powder
• 2 - Bay leaves
• 1 tsp - Ginger garlic paste
• 2 tbsp - Coriander leaves (chopped)
• Salt
• Oil
• To Grind:
• 1 tsp - Peppercorns
• 1 tsp - Cumin seeds
• 1 tsp - Fennel seeds
• 1/4 cup - Grated coconut
• 1 tbsp - Poppy seeds

How to Make Steamed Chickpeas and Methi Dumplings Kurma

• For dumplings:
• Grind the soaked chickpeas, garlic cloves, asafoetida powder, dry red chillies as a coarse paste.
• Add chopped onions, chopped coriander leaves, chopped methi leaves, grated ginger and salt.
• Mix everything well.
• Make small lemon sized balls and steam cook 10-15minutes in an idly cooker.
• For the Kurma:
• Grind all the ingredients from the list 'to grind' into a fine paste and keep aside.
• Heat oil in a kadai and add bay leaves and fry until brown.
• Add chopped onions, chopped tomatoes, slit opened green chillies, ginger-garlic paste and saute everything well until the raw smells goes.
• Cook on simmer for few minutes with coriander powder, garam masala powder, turmeric powder, ground paste with lid closed.
• Add sufficient water to the kadai and cook on medium flame for a few minutes. Once the kurma thickens, drop the steamed balls gently in.
• Cook for a few more minutes and put off the stove.
• Garnish with coriander leaves.
• Serve hot with rotis or rice.
• Recipe courtesy: Priya Easy N Tasty Recipes