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Ingredients
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Quantity
|
|
Lentils – picked over and rinsed
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1 cup (6 ounces)
|
|
Chilli peppers
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4 or more to taste
|
|
Asafoetida powder
|
½ tsp
|
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Salt
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to taste
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Oil
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1 tbsp
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Curry leaves
|
a few
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Soak the lentils and chillies in water for 2 to 3 hours. Drain.
Place dal and chillies in a electric blender or food processor. Add salt to
taste and asafoetida powder. Blend ingredients to a thick paste.
Heat 1 tablespoon oil in a heavy frying pan or skillet. Add a few
curry leaves and the ground paste. Saute for 2 to 3 minutes. Remove from the
heat and shape mixture into small balls. Place the dumplings on an idli stand
or steamer. Steam in a pressure cooker (without the weight) for about 10
minutes, or in a saucepan for about 20 minutes. Set aside and cool.
Add to sambar 10 minutes before simmering is completed.
