Dal Dumplings Gravy – Urunda Kolambu

Wash and Soak the Dal (Toor and Gram) about 2-3 hours.

Drain the water and grind the Dal mixture into semi coarse stage. (Don’t add water while grinding)

Then add a pinch of salt, Chili powder,1/4 tablespoon of fenugreek, chopped onion and green Chili. Then mix it Thoroughly.

Then make into small-sized balls with your hand and boil those balls in idly tawa. (avoid over boiling)
Once it did, keep it aside to cool.

Meanwhile, heat oil in a heavy-bottomed vessel, once hot add mustard seeds, when it splits add curry leaves, fenugreek seeds, chopped onions, and garlic one by one. Continue to cook until it turns into golden brown.

Then add chopped tomato and continue to fry until it’s separated from the oil.

Then add Chili, coriander powder, tamarind pulp, required salt and water. Simmer the flame and allow the mix to cook until you get a nice smell.

Then add the balls, grated coconut and continue to cook about 5-7 minutes. Once it has done garnish with coriander and switch-off the flame.

That’s it. Your simple and easy protein-rich Dal Dumplings are ready to serve. Enjoy this with hot rice or any tiffin items.