Daal Dumplings in Yogurt
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 5 minutes and 1 hour for soaking 30 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup urid daal, washed and soaked for 1 hour 1/2 cup moong daal, washed and soaked for 1 hour 1/2 tsp salt
1-inch piece ginger root, peeled and finely chopped 2 green chilies, finely chopped 4 tbsps mixed raisins and golden raisins
vegetable or olive oil for deep frying YOGURT SAUCE: 2 cups plain yogurt 1/4 tsp salt
1/2 tsp cumin seeds 1/2 tsp coriander seeds 2 sprigs fresh cilantro leaves, chopped for garnish



1 Blend the drained urid daal and moong daal with suffcient water in a food processor or blender to make a very thick puree. Put the puree into a mixing bowl, add salt, ginger, chilies, and mixed fruits. Mix well.
2 Heat the oil and add small spoonfuls of the mixture to the hot oil to make small dumplings. (To make more uniform dumplings, dampen your hands in water, and form a little mixture into a flat, round shape before lowering the mixture gently into the oil.) Fry for 6 to 8 minutes, or until golden brown, turning occasionally. Drain on paper towels. Make all the dumplings in the same way.
3 Soak the fried dumplings in water for 2 to 3 minutes. Gently squeeze out any excess water and arrange on a flat serving dish. Mix the yogurt and salt together and pour over the dumplings.
4 Dry roast the cumin and coriander seeds for 1 to 2 minutes in a skillet. Place the roasted spices in folded paper towels and crush wtih a rolling pin to give a coarse powder.
5 Sprinkle the ground spice mixture over the yogurt and garnish with chopped fresh cilantro. Alternatively, sprinkle with a pinch of paprika powder.

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