Urad Dumpling in Daliya

For the dumpling:

50 gm urad dal

1 tbsp finely chopped ginger

1 tbsp finely chopped coriander leaves

1 green chilli finely chopped

½ tsp black pepper

Salt to taste

Refined oil for deep frying

For the gravy:

50 gm daliya (broken wheat)

1 tbsp finely chopped onion

1 green chilli finely chopped

1 tbsp tomato ketchup

1 vegetable stock cube

1 tblsp refined oil

Salt to taste

For the dumpling:

1. Wash and soak the dal for about 6 hours. 
2. Wash it again and grind it to a smooth batter with as minimum water as possible. 

3. Transfer the batter to a bowl. 

4. Add ginger, chilli, coriander, black pepper powder and salt, and mix them well. 

5. Beat the batter until fluffy. 

6. Drop a small portion of the batter mixture into water.  If it floats then the batter is ready.

7. Heat the oil for deep frying. 

8. Drop a small portion of the batter into the oil, if it comes up immediately the oil is ready for frying. 

9. Take a teaspoon of the batter mixture and slowly slip it into the oil. Make about four balls at a time.

10. Cook the balls stirring frequently until they are golden brown.

11. When done remove them from the oil and place them on a kitchen tissue.  In this way make the rest until the mixture is over.  It should make about 12 balls.

For the gravy:

12. Heat 1 tbsp of oil. 

13. Add onion and chilli and sauté for about 1 minute. 

14. Add one tbsp. of tomato ketchup and stir it for few seconds. 

15. Add the daliya and fry for another minute.

16. Take the stock cube in a cup and pour hot water over it. Stir it until the cube dissolves completely. 

17. Fill up the cup and pour the water over the fried mixture. 

18. Add another cup of water to it and transfer the daliya mixture to a pressure cooker.  Adjust the salt.

19. After the first whistle, reduce the heat to its minimum. 

20. Cook for 2 minutes. 

21. Switch off the heat and allow the cooker to cool.

22. Open the cooker and add the balls. 

23. Gently stir it and allow few minutes for the balls to get soaked.  

24. Serve while it is still hot.  Delicious !