When there is no vegetable available readily, this recipe is a good substitute. It uses two different kinds of lentils that provide a healthy source of proteins. It helps that it is delicious and nutritious at the same time 🙂
Ingredients
To grind
Bengal Gram (Chana Dal) – ¾ Cup
Pigeon Pea Lentil (Tur Dal) – ¾ cup
Red Chilli – 3
Ginger – 1 inch piece
Fennel Seed (Saunf) – ¾ tsp
Turmeric (Haldi) Powder – 1 pinch
Asafoetida (Hing) – 1 pinch
Salt to taste
Ingredients for Steamed Lentil Balls/Paruupu Urundai
Coconut (Grated) – 1 tbsp
Onion – 1 (Finely Chopped)
Cilantro (Dhania Leaves) – 2 tbsp
Other Ingredients
Oil – 2 tbsp
Mustard Seed – ½ tsp
Saunf (Fennel Seed) – ¼ tsp
Onion (1 (finely chopped)
Curry Leaves – 1 strand
Asafoetida – 1/8 tsp
Tomato – 1 (finely chopped)
Sambar Powder – 1 tbsp
Turmeric (Haldi) Powder – 1/8 tsp
Tamarinds (Imli) – small goose berry sized, soak in ½ cup of water for
15 minutes
Cilantro (Dhania Leaves) – 1 tbsp
Salt to taste
Method
Wash and soak the Chana Dal and Tur Dal together for an hour.
Drain the water completely. Grind both the Dals together with Red Chilli, Saunf, Haldi, Hing and Salt into a semi fine paste.
Take this paste in a mixing bowl.
Add Grated Coconut, finely chopped Onions and Dhania Leaves. Mix them well.
Make small sized balls from this batter. Set aside a small quantity of batter without making it into a ball.
Steam the balls for 10 minutes. Keep the balls aside.
Heat the Oil in a pan. Add Mustard. When it crackles, add Saunf.
In another few seconds, add Onion, Hing and Curry Leaves. Sauté till the Onion becomes translucent.
Add Tomato, Sambar Powder, Hing Powder, and Haldi. Sauté for another minute. Cover the pan with a lid and cook for 2 to 3 minutes.
Remove the lid; mash the Tomatoes with a flat spatula. Add the Tamarind water.
Add the batter which we had set aside. Add a cup of water. Mix well.
Allow the gravy to boil. Add the steamed Balls. Cover the pan with the lid and simmer for 8 to 10 minutes in medium flame.
Adjust the consistency of water by adding more water, if necessary. Add Dhania and mix.
Done!
Note:
The steamed Paruppu Urundai can be stored in refrigerator for 3 to 4 days and used when required.
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