Gluten-Free Lentil Curry With Dumplings Recipe

Fusion cuisine

Gluten-Free Lentil Curry with Dumplings recipe

About this recipe

A hearty and flavorful gluten-free lentil curry paired with soft dumplings made from gluten-free flour and spiced filling. Perfect for a comforting dinner that satisfies both taste and dietary needs.

Ingredients

  • 50 g Organically Grown Curry Leaves
  • 100 g Coriander - Chopped (Kothimbir)
  • 250 ml Dabur Hommade Lemon Juice (Bottle)
  • 2.5 Kg Austin Whole Peeled Tomato
  • 100 g Pluckk Ozone Washed Light Green Chilli
  • 900 g Tmi Colman Jaggery
  • 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
  • 500 g Mtr Chilli Powder
  • 1 pack (500 g) Daily Good Turmeric - Haldi Powder
  • 50 g Minitz Garam Masala
  • 1 kg Whole Farm Grocery Sugar (Packet)
  • 200 g Whole Farm Premium Black Small Mustard Seeds
  • 1 pack (100 g) On1Y Whole Cumin Seeds, Sabut Jeera Spices
  • 50 g X 3 Eastern Asafoetida Powder Combo
  • 200 g C.H.K Masala Red Dried Chillies
  • 1 pack (50 g) Tmi Colman Laung Cloves
  • 300 g Nutty Yogi Almond Flour (With Skin)

Instructions

  1. 1. Sieve 1 cup of almond flour with 1/2 tsp Tata Salt and knead into a semi-stiff dough using lemon juice. Cover the dough with a lid and set aside for 10-15 minutes.
  2. 2. In a bowl, combine 1/4 cup almond flour, 1/2 tsp Tata Salt, 1/2 tsp chilli powder, 1/4 tsp turmeric powder, 2 tbsp chopped coriander, 1/2 tbsp garam masala, 1/2 tbsp lemon juice, and 1 tbsp sugar. Mix well to form a uniform filling.
  3. 3. Divide the almond flour mixture into 10-15 medium balls. Divide the dough into 10-15 portions and flatten each into a small disc. Place an almond flour ball in the center of each disc, gather the edges to enclose the filling, and seal. Remove any excess dough to avoid thick dumpling shells. Repeat for all dumplings and cover with a plate.
  4. 4. In a pressure cooker, combine 1/4 tsp turmeric powder with 1 cup water. Cook for 3 whistles or microwave for 20 minutes until soft.
  5. 5. Transfer the cooked dal to a deep non-stick pan, add 1 finely chopped tomato, 1 small green chili (slit), 1/2 tbsp lemon juice, and 3 tbsp jaggery. Mix well and cook on medium heat for 10-15 minutes, stirring occasionally.
  6. 6. Gently add the prepared dumplings into the simmering dal. Cook for another 15 minutes, or until the dumplings rise to the surface, indicating they are cooked through.
  7. 7. For the tempering, heat 1 tbsp oil in a small non-stick pan. Add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds, and let them crackle. Add a pinch of asafoetida, 10 curry leaves, 2 dried red chilies, and 2 cloves. Sauté on medium heat for 30 seconds until aromatic.
  8. 8. Pour the tempering over the lentil curry with dumplings. Mix well and cook on medium heat for 5 more minutes, stirring occasionally.
  9. 9. Serve the gluten-free lentil curry with dumplings hot for a satisfying dinner.