Steamed Lentil Dumplings in Tangy Gravy
Delight in the wholesome flavors of Indian cuisine with these Steamed Lentil Dumplings in Tangy Gravy! Made from protein-rich moong dal, these soft, spiced dumplings are steamed to perfection and simmered in a luscious tomato-tamarind gravy, bursting with tangy, savory depth. Infused with aromatic spices like cumin, garam masala, and asafoetida, and balanced with a hint of sweetness, this dish is a harmonious blend of textures and tastes. Perfect for a hearty vegan dinner, it pairs beautifully with steamed rice or warm flatbreads, offering a comforting, nutrient-packed meal that’s both satisfying and guilt-free. Whether you're seeking a gluten-free recipe or a new twist on traditional Indian flavors, this dish promises to impress.
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Recipe Information
Ingredients
- 1 cup Split yellow moong dal (lentils)
- 1.5 teaspoons Salt
- 0.5 teaspoons Chili powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Ginger paste
- 2 Green chilies (finely chopped)
- 2 tablespoons Bengal gram flour (besan)
- 3 medium Tomatoes (pureed)
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.25 teaspoons Asafoetida (hing)
- 1 teaspoon Coriander powder
- 0.5 teaspoons Garam masala
- 1 tablespoon Tamarind paste
- 0.5 teaspoons Sugar
- 2 tablespoons Fresh coriander leaves (for garnish)
- 3 cups Water
Instructions
Rinse the moong dal thoroughly under running water and soak it in water for 2-3 hours. Drain and blend to a thick, smooth paste using a few tablespoons of water if needed.
In a mixing bowl, combine the lentil paste with 1 teaspoon salt, a pinch of turmeric powder, ginger paste, chopped green chilies, and 1 tablespoon of besan. Mix thoroughly until well combined.
Prepare a steaming setup by boiling water in a steamer or a large pan fitted with a steaming rack. Grease a plate or small bowls lightly with oil.
Using wet hands, shape small portions of the lentil mixture into bite-sized dumplings and place them on the greased plate or in the steamer. Steam the dumplings for 10-12 minutes or until they are firm and cooked through. Set aside.
To make the gravy, heat vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter. Add asafoetida, turmeric powder, and chili powder, followed by the tomato puree. Cook for 5-7 minutes until the oil separates from the mixture.
Stir in the coriander powder, garam masala, tamarind paste, sugar, and remaining salt. Add 2 cups of water and bring the mixture to a boil. Simmer for 5 minutes to allow the flavors to meld.
Carefully add the steamed lentil dumplings to the gravy and simmer for another 5-7 minutes on low heat, ensuring the dumplings absorb the flavors of the gravy.
Garnish with fresh coriander leaves and serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3670 mg | 160% | |
| Total Carbohydrate | 163.8 g | 60% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 22.4 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3659 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
