Puffed Dough Dumplings in Lentil Dal

Recipe by
Total Time:
12 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 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.