Lentil dumplings with peas and spring onion

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 200 gms - vadis, prepared out of lentils
  • 200 gms - shelled peas
  • 1 cup - browned onion paste
  • 1 cup - tomato puree
  • 1 cup - oil
  • 1 cup - spring onions, mainly the green portion, cut into strips
  • 2 tsp - ginger-garlic paste
  • Since vadis are spicy we have not used spices in the recipe. But if you wish to enhance the spice level, you can use
  • 1 tbsp. - coriander
  • 1 tsp - cumin powder
  • 1/2 tsp - red chilli powder
  • salt to taste

How to Make Lentil dumplings with peas and spring onion

  • Break the vadis into small pieces.
  • Heat oil and fry vadis over a low fire till crisp. Remove and keep aside.
  • In the same pan, add onion paste, ginger-garlic paste and spices.
  • Stir fry for 2 mins.
  • Mix in the tomato puree and the peas. Mix gently and add the fried vadis.
  • Continue to cook over a low fire stirring from time to time. Cook for another 3-4 mins.
  • Now, add 2-3 cups of water and pressure cook till the vadis are cooked and there is little or no gravy.
  • Move to a serving bowl, garnish with spring onions and serve with puris or parathas.