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The Vegetarian Curry Bible
Dondakaaya Gutthi Masala
Dumplings in Lentil Curry
by daawat.com
Ingredients:
by daawat.com
Ingredients:
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500g dondakaayalu
150g onions, chopped
20g red chilies
10g cumin seeds
20g black gram
Salt to taste
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1 cup tuwar dal
2 tbsp peanuts, soaked in water for 30 minutes
1 tsp cumin seeds
cloves garlic, chopped
cocums
1/2 tsp turmeric powder
l/2 tsp chili powder
2 tsp sugar
1 cup coriander leaves, chopped
curry leaves
1/4 tsp asafoetida
Required ghee or butter
Salt to taste
For the dumplings:
1 cup wheat flour
1/2 tsp turmeric
1/2 tsp chili powder
l/2 tsp asafoetida
A pinch of turmeric
100g oil
Method:
1
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Mix red chilies, cumin seeds, black gram and fry them in a thick
bottomed pan until they are light brown.
2
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Blend the fried ingredients along with salt and onions to a fine paste.
Cut dondakaayalu into four, lengthwise, to three-fourth’s of their total
length. Stuff a little of the above paste and keep aside.
Heat oil in the same pan and fry the above stuffed pieces for 20 minutes
by stirring occasionally.
4
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Now cook them for another 10 minutes by covering with a lid or until
they are done.
Sufficient oil
Salt to taste
Method:
1
2
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Boil the dahl and the peanuts in a pressure cooker till soft and keep
aside.
Heat 1 tbsp ghee in a pan and add cumin seeds, garlic, asafoetida and
finally, the boiled dahl.
Add cocum, turmeric powder, chili powder, sugar and curry leaves.
Boil and add salt to taste.
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