Tuesday, 15 July 2014

Chana daal dumpling in gravy

Ingrediants for dumplings

chana daal 1 cup
onion 1 medium size
green chilli 2-3
salt to taste

Ingrediants for gravy

onion 1 large size
fenugreek seeds 1/2 tlspn
ginger-garlic paste 1 tblspn
chilli powder 1 tlspn
turmaric powder 1 tlspn
garam masala powder 1/2 tlspn
coriender powder 1 tlspn
dried Mango(khatai) 1
salt to taste
oil

Method

  1. Soak the dal in enough water to cover for at least 2 hours.Drain and set aside.
  2. Grind into a fine paste using sufficient water.
  3. Take care not to add too much water--it will make the dumplings difficult to shape.
  4. Transfer the daal past to a large mixing bowl. Add choped onions,chopped green chilli,red chilli powder and salt mix well.
  5. Heat tawa on medium heat and drizzle some of oil over it.
  6. With your fingers, make small rounded balls of the dal mixture and put them gently on tawa.
  7. Quiqly add some water and cover it with lid.
  8. When the underside has browned lightly,gently turn them to cook on the other side. Cook for a few minutes until lightly golden all over and set aside
  9. For gravy heat oil in a kadhai add fenugreek seeds .make a past of onion and add in it .
  10. Add ginger-garlic past and mix well. Sauté for a minute.
  11. Now add the powdered spices khatai and salt fry till the oil begins to separate from the masala.
  12. Add daal dumpling allow to boil covered, for 10 mins on low flame.serve hot.


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