Lentil and vegetable dumpling

Total Time:
1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Melon Tofu Salad , Vegetable Tart , RED VELVET MODAK

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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.

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