1 cup tuwar dal
2 tbsp peanuts, soaked in water for 30 minutes
1 tsp cumin seeds
5 cloves garlic, chopped
4 cocums
1/2 tsp turmeric powder
l/2 tsp chili powder
2 tsp sugar
1 cup coriander leaves, chopped
6 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
Sufficient oil
Salt to taste

Dumplings in Lentil Curry

1. Boil the dahl and the peanuts in a pressure cooker till soft and keep aside.
2. Heat 1 tbsp ghee in a pan and add cumin seeds, garlic, asafoetida and finally, the boiled dahl.
3. Add cocum, turmeric powder, chili powder, sugar and curry leaves. Boil and add salt to taste.
4. To make the dumplings, mix the flour with salt, turmeric, chili powder, asafoetida, little oil and make a stiff dough with water. Knead well and roll out into 10 cms discs.
5. Cut the discs into diamonds or squares with a knife and drop them into the boiling dahl mixture.
6. After all the dumplings are immersed, boil the dahl for a further 15 minutes on a low heat.
7. Garnish with coriander leaves and serve hot.
   Serves: 6
   Preparation time: 30 minutes