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 Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

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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.