This is an iyengar delicacy where the lentil dumplings are cooked in spicy tamarind gravy. Makes a great weekend lunch meal when served with rice and ghee.
Serves 4
Ingredients Required:
Toor dhal - 3/4 cup
Channa dhal - 1/4 cup
Red chilli - 4
Curry leaves - few
Salt - to taste
Rice flour - 1/4 cup
Tamarind paste - 1 tblsp
Water- 3 cups
Sambhar Powder - 1 tblsp
Oil - 1 tblsp
Mustard seeds - 1 tsp
Red chilli - 2
Curry leaves - few
Hing - pinch
Salt - to taste
How to make:
Soak the toor and channa dhal with red chilli for 30 minutes.
Grind to a coarse paste with out any water.
Add in curry leaves, hing and salt. Mix well.
Make like size balls and coat the with rice flour and set aside in a plate.
In a wide bottom pan, add oil and heat on medium heat.
Add the mustard seeds and allow to splutter.
Add the red chilli, curry leaves and hing.
Add the sambhar Powder and saute for a couple of mins.
Add the tamarind paste with water and bring to a boil. Add salt.
Close the pan and allow to cook for 2 minutes.
Gently place the balls in the gravy such that all of them are immersed in the tamarind water.
Close the pan and allow to cook for 10 minutes on medium heat.
Open the pan and check if the ball is cooked inside.
Serve hot with white rice and ghee.
Notes:
While grinding make sure to remove all the water and grind to a coarse paste.
Do not stir once you place the balls in the gravy as they will dissolve.
Make sure that the balls are fully immersed in the gravy.
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