Recipe
Lentil dumplings – Dal chawal with a twist - Oil-free! Dairy-free!
Hema
Natural Healing Guide
12:12 PM | 21-09-2019
Why should the Indian staple meal of dal and rice be the same every day? In Tamil Nadu cuisine there is a traditional dish that is called Parrupu urandai Kozhambu/ Lentil balls in gravy. It is usually served with steamed rice. There are many versions to make it. Here is a simple satvik version that I’ve enjoyed my grandmom make at home. And served with millets and vegetables it makes a sumptuous meal.
Ingredients
For the Lentil dumplings
- Chana dal: ¼ cup
- Toor dal: ¼ cup
- Red chillies: 2 nos
- Hing: a pinch
- Curry leaves: 4-5 leaves
- Rock Salt: to taste
For the gravy
- Tomatoes: 4-5 medium-sized.
- Peppercorns: 1 tsp
- Cumin seeds: 1 tsp
- Chilli Powder: ½ tsp
- Turmeric: ¼ tsp
- Tamarind pulp: 2 tbsp
- Rock salt: to taste
- Jaggery powder: 1 tsp (optional)
- Water: 4-5 cups
Method
- Soak chana dal and toor dal with red chillies for about 2 hours.
- Blend the tomatoes with pepper and cumin into a fine paste. It’s ok if there are a few chunks or pieces of tomatoes.
- Drain the excess water from the soaked dals/lentils and blend into a coarse paste with salt, soaked chilies, hing and curry leaves. Preferably without adding water.
- Divide the ground dal/lentils paste into equal sized balls. You should get around 15 balls with the above measure.
- In a pot pour the blended tomatoes, chilli powder, turmeric powder, tamarind pulp, water and bring to a boil.
- Once it starts boiling, reduce the heat and add the lentils balls to the simmering tomato puree gravy. Add salt to taste.
- Stir gently to ensure you are not breaking the dumplings and they don’t stick to the bottom.
- After around 10 minutes of simmering the dumplings will float, which means they are cooked.
- Add jaggery powder and taste to check seasoning.
- Garnish with chopped coriander leaves and serve with steamed millets of choice and vegetables to make it a balanced combo meal.
Wellcure Tip:
- Adding jaggery balances the taste, but it can easily be skipped.
- Add more pepper or chilli to suit your taste.
Eating Guide:
- Food group: lentils
- Lentils are a high-protein, high-fiber member of the legume family. Like a mini version of a bean.
- They are best consumed after soaking.
Disclaimer: The health journeys, blogs, videos and all other content on Wellcure is for educational purposes only and is not to be considered a ‘medical advice’ ‘prescription’ or a ‘cure’ for diseases. Any specific changes by users, in medication, food & lifestyle, must be done under the guidance of licensed health practitioners. The views expressed by the users are their personal views and Wellcure claims no responsibility for them.
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