LENTIL DUMPLINGS

LENTIL  DUMPLINGS:

INGREDIENTS:

1 cup /200 g mung dal ( small yellow lentils ),cleaned
1 tsp yellow mustard seeds
1/4  tsp ground turmeric
1 tsp cumin seeds
1/4  tsp mango powder
pinch bicarbonate of soda
Salt
2 tomatoes, finely chopped
1 bunch coriander, leaves removed and finely chopped
2 tsp finely chopped fresh ginger
2 fresh red or green chillies, finely chopped
Vegetable oil for deep- frying

METHOD:

• place lentils in a bowl, cover with water and set aside to soak for 3 hours. Drain  and place  lentils, mustard seeds, cumin seeds,turmeric, mango powder, bicarbonate of soda and salt to taste in a food  processor or blender and process to make a coarse paste.
• Transfer lentil paste to a bowl. Add tomatoes, coriander,ginger and chillies and mix to combine.
• Take spoonfuls of mixture and roll into small balls. Heat oil in a large  saucepan until a cube of bread dropped in browns in 50 seconds. Cook lentil dumplings a few at a time for 3-5 minutes or until golden and cooked through.

NOTES   --Lentil dumplings are delicious served  with whipped yogurt sprinkled with salt, paprika and mango powder. [ The lentil paste will keep in an airtight container in the refrigerator for 2-3 days]
(makes---20)