Steamed Lentil Dumplings in Tangy Gravy

Delight in the wholesome flavors of Indian cuisine with these Steamed Lentil Dumplings in Tangy Gravy! Made from protein-rich moong dal, these soft, spiced dumplings are steamed to perfection and simmered in a luscious tomato-tamarind gravy, bursting with tangy, savory depth. Infused with aromatic spices like cumin, garam masala, and asafoetida, and balanced with a hint of sweetness, this dish is a harmonious blend of textures and tastes. Perfect for a hearty vegan dinner, it pairs beautifully with steamed rice or warm flatbreads, offering a comforting, nutrient-packed meal that’s both satisfying and guilt-free. Whether you're seeking a gluten-free recipe or a new twist on traditional Indian flavors, this dish promises to impress.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Split yellow moong dal (lentils)
• 1.5 teaspoons Salt
• 0.5 teaspoons Chili powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Ginger paste
• 2 Green chilies (finely chopped)
• 2 tablespoons Bengal gram flour (besan)
• 3 medium Tomatoes (pureed)
• 2 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 0.25 teaspoons Asafoetida (hing)
• 1 teaspoon Coriander powder
• 0.5 teaspoons Garam masala
• 1 tablespoon Tamarind paste
• 0.5 teaspoons Sugar
• 2 tablespoons Fresh coriander leaves (for garnish)
• 3 cups Water

Directions

Step 1

Rinse the moong dal thoroughly under running water and soak it in water for 2-3 hours. Drain and blend to a thick, smooth paste using a few tablespoons of water if needed.

Step 2

In a mixing bowl, combine the lentil paste with 1 teaspoon salt, a pinch of turmeric powder, ginger paste, chopped green chilies, and 1 tablespoon of besan. Mix thoroughly until well combined.

Step 3

Prepare a steaming setup by boiling water in a steamer or a large pan fitted with a steaming rack. Grease a plate or small bowls lightly with oil.

Step 4

Using wet hands, shape small portions of the lentil mixture into bite-sized dumplings and place them on the greased plate or in the steamer. Steam the dumplings for 10-12 minutes or until they are firm and cooked through. Set aside.

Step 5

To make the gravy, heat vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter. Add asafoetida, turmeric powder, and chili powder, followed by the tomato puree. Cook for 5-7 minutes until the oil separates from the mixture.

Step 6

Stir in the coriander powder, garam masala, tamarind paste, sugar, and remaining salt. Add 2 cups of water and bring the mixture to a boil. Simmer for 5 minutes to allow the flavors to meld.

Step 7

Carefully add the steamed lentil dumplings to the gravy and simmer for another 5-7 minutes on low heat, ensuring the dumplings absorb the flavors of the gravy.

Step 8

Garnish with fresh coriander leaves and serve hot with steamed rice or flatbread.

Nutrition Facts

Serving size	(1198.5g)

Amount per serving	% Daily Value*
Calories	1138.3

Total Fat 31.5g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 3670.5mg	0%
Total Carbohydrate 163.8g	0%
Dietary Fiber 25.7g	0%
Total Sugars 22.4g
Protein 57.1g	0%

Vitamin D 0IU	0%
Calcium 357.3mg	0%
Iron 21.6mg	0%
Potassium 3659.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.3%

Protein: 19.6%

Carbs: 56.1%