For dal:
2 cups rajma beans, soaked in water overnight with a pinch of soda bi carbonate
3/4 cup whole black gram (urad), soaked in water overnight with a pinch of soda bi carbonate
3 onions, chopped finely
2 tomatoes, chopped finely
2 tsp garam masala powder
2 tsp chili powder
1 tsp turmeric powder
1 tbsp ginger-garlic paste
2 green chilies, slit lengthwise
2 tbsp cream
4 tbsp ghee or butter
1 cup coriander leaves, chopped finely
Sufficient oil
Salt to taste
For dumplings:
5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsp yogurt
Salt to taste

Puffed Dough Dumplings in Lentil Dal

1. Mix rajma and black gram together and pressure cook till soft.
2. Heat 4 tbsp oil. Add onions and fry until brown. Add ginger-garlic paste and tomatoes to the onions and fry for another 2 minutes.
3. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick. Then pour over cream and ghee.
4. Knead a soft dough with flour, ghee, yogurt, salt and enough water. Roll into lemon-sized balls, cover and keep aside for one hour.
5. Then roast in batches on hot coals till puffed, golden outside and spongy inside. Keep hot.
6. Garnish the dal with coriander leaves and slit green chilies. Dip hot dumplings in the dahl while eating.
   Serves: 6
   Preparation time: 2 hours