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Lentil Dumplings


Lentils – picked over and rinsed
1 cup (6 ounces)
Chilli peppers
4 or more to taste
Asafoetida powder
½ tsp
to taste 
1 tbsp
Curry leaves
a few

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.