Indian · Dinner
Yogurt and Dumpling Curry
A North Indian curry of soft chickpea flour dumplings simmered in a tangy, spiced yogurt and gram flour gravy. Tempered with mustard seeds, cumin, curry leaves and dried chili, then finished with cilantro. Served over steamed rice for a comforting vegetarian main.
$3
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
588Calories
18.5gProtein
27.2gFat
71.3gCarbs
8.9gSugar
10.4gFiber
1247mgSodium
19mgChol
6.1gSat Fat
680mgPotassium
315mgCalcium
4.8mgIron
0.3mcgVitamin B12
8mgVitamin C
Goes well with
Indian Pale Ale
local
Mango Lassi
international
vegetarian
gluten-free-adaptable
low-cholesterol
high-fiber
spice-route
hidden-gems
vegetarian
Instructions
1
Prep
Mix onion, cumin, baking soda and a splash of water into chickpea flour until thick and dropping-consistency.
2
Fry
Heat oil to 350°F (175°C), drop spoonfuls of batter in, fry 3-4 minutes turning once until golden brown and firm.
3
Rest
Soak fried dumplings in warm water 15 minutes until softened, then drain and gently squeeze out excess water.
4
Simmer
Whisk yogurt, chickpea flour, chili powder and salt into water until smooth, then simmer over medium-low heat 8-10 minutes, stirring constantly, until slightly thickened.
5
Add
Slide softened dumplings into simmering curry and cook over low heat 8 minutes until plump and gravy is absorbed.
6
Temper
Melt ghee over medium heat, add mustard seeds, cumin, curry leaves, dried chili and asafoetida, cook 30-45 seconds until seeds pop.
7
Finish
Pour sizzling tempering over curry and stir once to combine, scatter cilantro on top.
8
Plate
Spoon curry and dumplings over steamed rice in a bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g chickpea-gram-flour, for the dumplings
- 4 tbsp4 tbsp onion, for the dumplings
- 1/2 tsp1/2 tsp cumin-ground, for the dumplings
- 2 pinch2 pinch baking-soda, for the dumplings
- 1 cup240ml vegetable-oil, for deep-frying (only ~10% absorbed)
- 1 1/3 cup300g plain-yogurt, whisked
- 6 tbsp6 tbsp chickpea-gram-flour, for the gravy
- 1 1/2 cup360ml water, for the gravy
- 1 tsp1 tsp chili-powder
- 1 tsp1 tsp salt
- 2 tsp2 tsp ghee
- 1/2 tsp1/2 tsp mustard-seed
- 1/2 tsp1/2 tsp cumin-ground, for tempering
- 1212 curry-leaf leaves
- 22 dried-chili, whole
- 2 pinch2 pinch asafoetida
- 4 tbsp4 tbsp cilantro, for garnish
- 1 cup200g white-rice-cooked, for serving
