Steamed Dal Dumplings

These dal dumplings make a healthy snack as they don't involve any frying - we even eat it at times for lunch. I use my idli mould to make them - it makes good sized portions and are easy to steam. I usually serve them with the tomato garlic chutney (the cooked version). They are called bhapouri in Hindi and are apparently a very common household snack in a few regions - I had personally not heard of them until I came across this recipe:

Ingredients:
Should make about 4-5 snack portions for 2 people

For the Paste:

• 1 cup Dhuli Masoor (soaked overnight or a min of 4 hours)
• 2 Tsp cumin seeds
• 1 inch ginger - minced/grated
• 3 garlic cloves (use more if they are small in size like in India)
• 1-2 dry whole red chillies as per taste
• 1 tsp turmeric powder

Add to the Dal Paste:

• 1 cup onions -diced
• handful of chopped cilantro leaves

Process:

• Blend all the first six ingredients in the food processor to make a thick paste - I don't usually add any water - but if you feel the need then add few tbsp of water. Keep the paste slightly coarse.
• Add the chopped onions and cilatro to the dal mixture.
• Fill the idli maker with the paste and steam for about 10 minutes on medium flame - the cooked dumplings look dull yellow in color - test if fully cooked by sticking a toothpick in it - if it comes out clean then the batch is done.
• You could also store the extra paste in the fridge and make a fresh batch anytime you want in about half the time.
• The dumplings themselves stay well in the fridge for 3-4 days.
• You could try making these with some other dals as well - I haven't tried it yet- let me know if any of you tries any other dal.

Recipe Source: Health Food Desi Videshi