Chickpea Dumpling Curry by scrappytrails.com
This delicious, savory dish is made with chickpea flour, which gives it a nice boost of protein and fiber. To make it vegan, substitute coconut milk for yogurt.
Servings Prep Time
4Servings 10minutes
Cook Time
20minutes
Servings Prep Time
4Servings 10minutes
Cook Time
20minutes
Ingredients
The Dumplings
The Sauce
Instructions
The Dumplings
  1. Lightly oil a wooden cutting board In a small bowl, mix garlic-ginger paste, chopped jalapeno, cumin seeds and salt. Place in a large non-stick pot with 1 1/2 cups of water, over high heat. Bring to a boil.
  2. Add 2 teaspoons of oil to the water and the besan. Stir vigorously with a wooden spoon. Reduce the heat to medium low and cook for 3-4 minutes, stirring constantly. The mixture will form a stiff ball.
  3. Turn the dough ball out onto the cutting board and roll to a thickness of 1/2 inch, using an oiled rolling pin. Cut into squares approximately 1 – 1 1/4 inch. Set aside.
The Sauce
  1. Rinse out the pot you used for the dumplings and return to the stove on medium heat. Add the oil and heat gently. Add the mustard and cumin seeds, stir for one minute.
  2. Add the asafoetida, stir for a few seconds, then add the onion and increase the heat to medium high. Cook until the onion is golden brown, then add tomatoes, garlic paste, coriander stems, coriander and cumin, and turmeric. Bring to a simmer, breaking up tomatoes with wooden spoon as it cooks. Cook for 4-5 minutes to infuse flavors and reduce sauce slightly.
  3. Mix the yogurt or coconut milk with 1 cup of water. Stir it into the sauce in the pan, and stir constantly over medium high heat until it boils. Reduce heat to medium low, and gently add the dumplings. Stir gently, simmer on low for 5 minutes. Serve with fresh cilantro garnish.
Recipe Notes

Recipe adapted from Dhokri nu saak recipe from “Cooking with my Indian Mother In Law” by Simon Daley.

Published by Jodi Whalen / www.scrappytrails.comĀ