Lentil Dumpling Curry

Ingredients: For curry:
Tamarind marble size
Onion small sized sliced 1
Tomato chopped 1
Turmeric 1/4 tsp
Sambar Powder 1 tsp

For tempering:
Mustard seeds 1/4 tsp
Curry leaves few
Garlic sliced 3
Fenugreek seeds 1/4 tsp
Asafoetida a pinch

For dumplings:
Toor dal 1/2 cup
Coconut shredded 4 tsp
Garlic 1
Fennel seeds 1/4 tsp
Dried red chilli 1 -2
Turmeric powder a pinch
Curry leaves 5
Asafoetida 3 pinches
Salt to taste

Method:

For dumplings:
Soak toor dal in hot water for 20 minutes.Now Grind all the dumpling ingredients and toor dal coarsely in a blender. Take 3-4 tsps of the paste and keep aside for curry. Make rounds and steam them in a idli cooker for about 8 - 15 minutes.

For curry:
In a sauce pan heat oil and all the tempering ingredients and saute until garlic turns golden brown, then add onions and saute till brown. Add tomato and saute till it turns soft.Pour the tamarind pulp, water , sambar powder, turmeric powder, salt and the dumpling paste and bring it to a boil. It should take about 10 to 15 minutes. Then add the dumplings to the curry and let it cook for about 8 - 10 minutes. Dont stir much coz the dumplings might break. Serve hot with rice.

Tips:

1.To the ground paste you add finely chopped onions for both curry and lentil fries.

2. Add more of the ground paste to the curry for a thicker consistency.