Dal Dumplings Gravy – Urunda Kolambu

Name: Dal Dumplings Gravy – Urunda Kolambu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 500
Ingredients: Toor Dal - 1/4 cup; Split Chickpeas - 1 tbsp (Gram dal); Onion - 1/4 cup; Tomato - 1 (Medium-sized); Garlic - 2-4 pulses (chopped); Fenugreek Seeds -1/2 tbsp; Coconut - 1/4 cup (Grated); Red Chili Powder - 1-2 tbsp; Coriander Powder - 1-2 tbsp; Green Chili - 1 (optional); Tamarind Pulp - small lemon sized; Mustard Seeds - 1/2 tbsp; Oil - as needed; Salt - as required; Water - as required; Curry leaves; Coriander leaves

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(1 votes, average: 5.00)

Dal dumplings gravy is a unique and healthy dish from South India. It is a little spicy and tummy feeling recipe & an aromatic dish. The gravy is thick, hearty & gives you a lot of protein.

It tastes like mildly sour with the flavors of dal and coconut. If you wish to have water instead of semi-solid, add coconut milk rather than grated one.

I had time to have this in my hostel and believe me after I tasted that I finished my plate, and I got extra too. My girls were with me and they said this is epic. It’s my mother’s recipe.

From, that time onwards I added this to my favorite list. Usually, it will take some extra time to cook. So whenever I have time, I used to prepare this mouth-watering dish for my beloved family.

Even you don’t want to hustle to feed them. Dal Dumplings gravy goes super combo with hot rice and papad.

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Ingredients of Dal Dumplings Gravy

Toor Dal - 1/4 cup
Split Chickpeas [चना दाल] - 1 tbsp (Gram dal)
Onion [प्याज़] - 1/4 cup
Tomato [टमाटर] - 1 (Medium-sized)
Garlic [लहसुन] - 2-4 pulses (chopped)
Fenugreek Seeds [मेंथी दाना] -1/2 tbsp
Coconut - 1/4 cup (Grated)
Red Chili Powder [लाल मिर्च पाउडर] - 1-2 tbsp
Coriander Powder [धनिया पाउडर] - 1-2 tbsp
Green Chili [हरी मिर्च] - 1 (optional)
Tamarind Pulp [इमली] - small lemon sized
Mustard Seeds [सरसों] - 1/2 tbsp
Oil [तेल] - as needed
Salt [नमक] - as required
Water [पानी] - as required
Curry leaves
Coriander leaves
Estimated Calories: 344

Steps for Dal Dumplings Gravy

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.

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