Recipe: Dal Dhokli - Dumplings in Lentil Curry

View Photos (1) Image © 2004 Habeeb Salloum

Serves 6

1 cup lentils
4 tablespoons raw peanuts, chopped
8 cups water
3 tablespoons butter
6 cloves garlic, crushed
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon turmeric powder
1 teaspoon salt
1/2 teaspoon chilli powder
1/2 teaspoon ground coriander seeds
1/4 teaspoon cinnamon
1 tablespoon sugar
1/2 pound bread dough
2 tablespoons lemon juice
2 fresh green or red chillies, cut into thin slices
1 tablespoon finely chopped coriander leaves

Place lentils, peanuts and water in a saucepan and bring to boil. Cover and cook over medium heat for 1 1/2 hours.

Heat butter in a frying pan, then over high heat stir-fry garlic, cumin and mustard seeds for 3 minutes. Add frying pan contents, turmeric powder, salt, chilli powder, coriander, cinnamon and sugar to lentils, then turn heat to low and stir.

Roll out dough to about 1/8 inch thickness, then cut into 1 inch squares. Drop them into the lentils, then cook for a further 15 minutes over medium/low heat, stirring a few times and adding more water if necessary. Stir in lemon juice, then transfer into a serving bowl. Garnish with fresh chillis and coriander leaves, then serve hot.

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Published on 10/15/04