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Dumplings curry with lemon rice

by:
February  2, 2015
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Dumplings curry with lemon rice
  • Serves 4
Author Notes

I loved this curry! These dumpling are so easy to make and they are steamed, for a healthy, vegan and gluten-free dinner. —Valentina | The Blue Bride

What You'll Need
Ingredients
  • Dumpling curry
  • 1/2 cup split mung dhal
  • 1/2 cup urid dhal - or use a total of 1 cup red lentils
  • 1/2 teaspoon asafoeatida
  • 1 teaspoon cumin, roasted and ground
  • 1/2 teaspoon salt and black pepper
  • 50 grams onion, minced
  • 20 grams parsley, minced, divided
  • 1 tablespoon coconut oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon nigella seeds
  • 1 teaspoon fenugreek seeds
  • 1/4 teaspoon fennel seeds
  • 1 garlic clove, minced
  • 1 piece ginger root, grated (about 1 inch)
  • 2 teaspoons turmeric powder
  • 1/2 teaspoon amchur (mango) powder
  • 5 tomatoes
  • salt to taste
  • 1 tablespoon coconut butter
  • Lemon rice
  • 1 + 1/2 cups brown basmati rice
  • 1 tablespoon coconut oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon turmeric powder
  • 1/4 cup raw cashews
  • salt to taste
  • 1/2 lemon, juiced
Directions
  1. Wash and soak legumes for 1 to 4 hours. Drain very well keeping them in a strainer for 10 minutes. Blend legumes along with asafetida, cumin and salt. Put the dough in a bowl, add onion and 10 grams parsley and stir until everything is well mixed.
  2. Prepare your steamer. With the help of two dessert spoon make some little dumplings from the dough, placing them in the steamer. Cook them for 15 minutes. Let then cool on a plate.
  3. Heat a pan with coconut oil, then add mustard, nigella, fenugreek and fennel seeds and let them pop a bit. Add garlic and ginger paste and cook for 1-2 minutes. Add turmeric and amchur and cook for one more minute.
  4. Pour blended tomatoes in the pan and cook for 5 minutes.
  5. Now add the dumplings and let cook at low flame until the sauce reach the desired consistence. Add coconut butter stirring to melt it.
  6. Cook rice on low flame for 35-40 minutes. Let it cool.
  7. Heat a pan with coconut oil, add mustard seeds and let them pop for a while. Add cashews and turmeric, stirring to prevent cashews burning. Now add the cooled rice and stir well for about 5 minutes. Add some salt if you need it. Turn off the flame, squeeze the lemon and stir to spread it over.
  8. Serve in two big serving plates and sprinkle some parsley over the curry. Enjoy it with your friends!
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