Sprouted Moong dal Dumpling Kurma

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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Ingredients

  • For dumplings:
  • 3 cups - Sprouted green moong dal
  • 1/2 tsp - Grated ginger
  • 2 - Green chillies (chopped)
  • Salt
  • Few coriander leaves (chopped)
  • For Kurma:
  • 10 to 15 - Steamed sprouted moong dal 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
  • 1 tbsp - Kasuri methi
  • Salt
  • Oil
  • To Grind:
  • 1 tsp - Peppercorns
  • 1 tsp- Cumin seeds
  • 1 tsp - Fennel seeds
  • 1/4 cup- Grated coconut
  • 1/2 cup- Yogurt
  • 1 tbsp - Poppy seeds

How to Make Sprouted Moong dal Dumpling Kurma

  • For Dumplings:
  • Grind the sprouted green moong dal into a coarse paste.
  • Add the chopped coriander leaves, grated ginger and salt. Mix everything well.
  • Make small balls (size of lemon) of the ground paste and steam cook them for 10-15 minutes in an idly cooker.
  • For Kurma:
  • Grind all the ingredients from the list 'to grind' into a fine paste and keep aside.
  • Heat oil in a kadai and fry the bay leaves until it turns brown.
  • Add the chopped onions, chopped tomatoes, slit opened green chillies, ginger-garlic paste immediately.
  • Saute everything well until the raw smells goes.
  • Add coriander powder, garam masala powder, turmeric powder, the ground paste and simmer for a few minutes.
  • Add sufficient water to the kadai and cook on medium flame for few more minutes.
  • Once the kurma turns thick, gently drop the steamed balls and kasuri methi. Cook for few more minutes and switch off the stove.
  • Serve hot with rotis and rice.
  • Recipe courtesy: Priya Easy N Tasty Recipes

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