Vegetarian

Chickpea dumplings and spicy yogurt sauce takes several minutes to prepare.

Chickpea dumplings and spicy yogurt sauce takes several minutes to cook.

Chickpea dumplings and spicy yogurt sauce makes 4 servings.

The ingredients for Chickpea dumplings and spicy yogurt sauce are:

Dumplings:

2 cups chickpea flour, sifted
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon cayenne
1 teaspoon sea salt
2/3 teaspoon garam masala
sesame oil for kneading

Curry:

3 tablespoons yogurt
1 1/2 cups water
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons cumin seeds
1 1/2 teaspoons cayenne
2/3 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon sea salt
1/2 teaspoon red chili and vinegar paste (optional)
1 teaspoon ghee, or a combination of butter and oil
1/2 teaspoon asafoetida
2-inch piece ginger, peeled and grated or finely chopped

Instructions:

Begin by making the dumplings. Combine the chickpea flour, coriander, cumin, cayenne, salt and garam masala in a medium-sized bowl. Add 1/4 cup of warm water and knead until you have a soft ball of dough. Add more water if necessary. Add about a tablespoon of oil and continue to knead until smooth.

Scatter some more chickpea flour on a cutting board and transfer the dough to the surface. Gently roll into a log that is roughly 12 inches long. Cut the log crosswise and cut into 4 pieces.

In a medium-sized pot, bring water to a boil over medium heat and transfer the dumplings to the pan when hot. Lower the heat, and simmer, uncovered, stirring occasionally for about 45 minutes until slightly golden brown. Drain, fill the saucepan with cold water and add the cooked dumplings. Drain, and then cut the pieces lengthwise and then crosswise into roughly 1/2 inch dumplings.

For the curry, whisk together the water, yogurt, coriander, ground cumin, cayenne, turmeric, garam masala, red chili paste (if using) and salt in a medium bowl. Add the dumplings to the bowl.

In a large saucepan, heat the ghee or butter and oil over medium heat. When hot, toss in the whole cumin seeds and stir and fry until they darken a few shades. Now add the asafetida and ginger, and stir and fry for another minute or so. Pour in the yogurt mixture and bring to a boil. Reduce the heat and simmer gently, uncovered, until the sauce thickens to your desired consistency.

Here is how you make Chickpea dumplings and spicy yogurt sauce:

Instructions: Begin by making the dumplings. Combine the chickpea flour, coriander, cumin, cayenne, salt and garam masala in a medium-sized bowl. Add 1/4 cup of warm water and knead until you have a soft ball of dough. Add more water if necessary. Add about a tablespoon of oil and continue to knead until smooth. Scatter some more chickpea flour on a cutting board and transfer the dough to the surface. Gently roll into a log that is roughly 12 inches long. Cut the log crosswise and cut into 4 pieces. In a medium-sized pot, bring water to a boil over medium heat and transfer the dumplings to the pan when hot. Lower the heat, and simmer, uncovered, stirring occasionally for about 45 minutes until slightly golden brown. Drain, fill the saucepan with cold water and add the cooked dumplings. Drain, and then cut the pieces lengthwise and then crosswise into roughly 1/2 inch dumplings. For the curry, whisk together the water, yogurt, coriander, ground cumin, cayenne, turmeric, garam masala, red chili paste (if using) and salt in a medium bowl. Add the dumplings to the bowl. In a large saucepan, heat the ghee or butter and oil over medium heat. When hot, toss in the whole cumin seeds and stir and fry until they darken a few shades. Now add the asafetida and ginger, and stir and fry for another minute or so. Pour in the yogurt mixture and bring to a boil. Reduce the heat and simmer gently, uncovered, until the sauce thickens to your desired consistency.

The nutritional information for Chickpea dumplings and spicy yogurt sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 149.1

• Total Fat: 4.6 g
• Cholesterol: 0.7 mg
• Sodium: 307.5 mg
• Total Carbs: 19.6 g
• Dietary Fiber: 2.5 g
• Protein: 8.1 g