wheat flour dumplings in daal (yellow lentils soup)
varan phala
Ingredients
whole wheat flour - 2 cups
water - 3/4th cup or enough to form a firm dough
ajwain / carom seeds /owa - 1 teaspoon
red chili powder - 2 teaspoons
Maharashtrian goda masala - 2 teaspoons
turmeric- 2 teaspoon
toor daal (split pigeon peas/yellow lentils) - 1 cup
asafoetida - a pinch
vegetable oil - 1-2 tablespoons
mustard seeds - 1 teaspoon
garlic- 1-2 pods, chopped or grated
curry leaves - 5-6
sugar - 1 tablespoon
lemon juice - 1 tablespoon OR kokum halves - 2-3
salt to taste
cilantro to garnish
dessicated coconut/fresh coconut - 1 tablespoon
Recipe
1.Place 2 cups of whole wheat flour in a large mixing bowl. Add turmeric - 1 teaspoon , ajwain/carom seeds , red chili powder- 1 teaspoon, salt and water. Do not add the whole measured water at once, add it gradually to form a firm dough.
Knead it thoroughly on a lightly floured surface adding some vegetable oil until you get smooth, firm dough.
2. Cook toor daal/ split pigeon peas as per the cooking procedure in
toor daal fry. You can also cook the lentils in pressure cooker.
3. Heat vegetable oil in a nonstick cookware, add mustard seeds and wait till they start popping. Add turmeric - 1 teaspoon and grated or chopped garlic and curry leaves. Saute for a minute and add cooked toor daal/yellow lentils, red chili powder - 1 teaspoon, Maharashtrian goda masala, sugar, salt, lemon juice or kokum halves and cilantro and bring it to boil.
4. Take one portion of dough and dip it into flour. Then roll it with a rolling pin in a circular shape.
5. Cut dumplings in square shape from rolled out roti with pizza cutter.
6. Gently slip the cut dumplings in curry and cook. Repeat the procedure for the rest of dough. Garnish with cilantro and serve hot.