Recipe provided by vegan first
Tender bites of protein-rich dumplings cooked in a spicy lentil base make for a wholesome side dish to serve with jeera rice or paratha for a leisurely weekend lunch.
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes
2 Tablespoons Cooking Oil
8-10 Small Pieces of Dal Wadi (Any Kind)
1/4 Teaspoon Cumin Seeds
3-4 Cloves of Garlic, Crushed
A Small Stick of Cinnamon
A Small Piece of Ginger, Crushed
1 Pod Green Cardamom
1 Medium Onion, Coarsely Chopped
1 Pod Brown Cardamom
2-3 Medium Tomatoes, Coarsely Chopped
1/4 Teaspoon Mustard Seeds
1-2 Bay Leaves
1-2 Medium Dried Red Chillies, Broken
1/2 Teaspoon Garam Masala
½ Teaspoon Turmeric Powder
1/4 Teaspoon Pepper Powder
1/4 Teaspoon Cumin Powder
Salt, to Taste
½ Cup Split Masoor Dal (red lentil), Soaked for 30 Minutes & Drained
3 Cups Water
2 Tablespoon Chopped Coriander Leaves
1 Teaspoon Kasuri Methi (Dried fenugreek leaves)
1. Heat 1 tablespoon oil in a pan and add the wadi. Turn off the heat when the wadis are slightly browned. Keep aside.
2. Grind garlic, ginger, onion and tomato to a smooth paste.
3. Heat the remaining 1 tablespoon oil in a pressure cooker and add mustard seeds, cumin seeds, cinnamon, green cardamom, brown cardamom, cloves, bay leaves, and dried red chillies.
4. Pour in the onion-tomato paste. Cook on medium-high heat for 5-6 minutes until most of the moisture has evaporated.
5. Add the garam masala, turmeric powder, pepper powder and cumin powder. Cook for a further 2-3 minutes.
6. Mix in the soaked masoor dal, dal wadi, and 3 cups of water. Add the salt.
7. Pressure cook on high for up to 7 whistles. Turn off the heat and let the pressure subside by itself.
8. Crush the kasuri methi between the palms of your hands and add to the dish. Garnish with coriander leaves and serve hot.