Lentil Dumplings Simmered in a Sweet Tamarind Sauce | Lisa's Kitchen
- For the dumplings:
- 1 cup toor dal, channa dal or yellow split peas, well rinsed
- 1 1/2 tablespoons urad dal or yellow split peas, well rinsed
- 3 dried red chillies
- 2 fresh red or green chilies, seeded and chopped
- 1 1/2 inch piece of fresh ginger, peeled and chopped
- generous handful dried curry leaves
- 2 1/2 tablespoons brown rice flour or unbleached white flour
- 1 teaspoon sea salt
- 1/4 - 1/2 teaspoon asafetida
- 3 - 4 tablespoons oil
- For the sauce:
- 2 tablespoons tamarind paste, seeds removed
- 6 cups warm water
- 1 tablespoon of ghee or oil
- 1 teaspoon black mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 2 tablespoons channa dal or yellow split peas, rinsed
- generous handful of dried curry leaves
- 2 1/2 teaspoons sambar powder
- 1/2 teaspoon asafetida
- 1 teaspoon sea salt
- 1/2 teaspoon turmeric
- 1/4 - 1/2 teaspoon cayenne
- generous handful fresh parsley or cilantro, for garnish
