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Chickpea Dumplings w/Tomato Yogurt Sauce




Source of Recipe


Katie at the Kitchen Door


Recipe Introduction


untried


Recipe Link: http://katieatthekitchendoor.wordpress.com/2010/12/06/indian comfort/

List of Ingredients




For the chickpea dumplings:


3 cloves garlic
1 inch ginger, peeled
1-2 jalapenos, stemmed and seeded
1 tsp. salt
1/2 tsp cumin seeds
1 1/2 c. water
2 tsp. canola oil
2 c. chickpea flour

For the masala:

1 tsp. cumin seeds
1 tsp coriander seeds
1 tsp. chili powder
1/2 tsp turmeric
2 TBS canola oil
1 tsp. mustard seeds
1 tsp. cumin seeds
1/2 tsp asafetida
1 onion, sliced
14 oz. canned plum tomatoes, preferably San Marzanos
4 cloves garlic crushed into a paste with 1 tsp. salt
2 TBS cilantro stems
1 1/2 c. plain yogurt
1 c. warm water
1 recipe chickpea dumplings, above


Recipe



For the chickpea dumplings:


1.Peel the garlic. Slice peeled ginger and seeded jalapeno into large chunks. In a mortar and pestle, grind garlic, ginger, jalapeno, salt, and cumin seeds into a paste.
2.Oil a large cutting board and rolling pin. Set aside.
3.In a medium pot, bring 1 1/2 c. water and ginger-garlic-pepper paste to a boil. Turn vent on as steam may sting eyes. When water is boiling. Add 2 tsp. oil and stir. Add chickpea flour, reduce heat, and cook for 2 minutes, stirring constantly, until dough comes together in a ball. Turn the dough out onto oiled board and let stand 1 minute. Then quickly roll dough out to about 1/2 inch thickness. Slice dough into diamonds, and set dumplings aside.

For the masala:

1.Mix 1 tsp. cumin seeds, coriander, chili powder, and turmeric in a small bowl. Set aside.
2.Heat oil over medium-low heat. Add mustard seeds and remaining 1 tsp. cumin seeds and cook for 1 minute. Add asafetida and onion and sautee 2 minutes, until onion is beginning to soften. Add garlic paste and sautee an additional 1 minute. Add spice mixture from step 1, tomatoes, and cilantro stems. Simmer over low heat until oil pools around edges of pan.
3.Mix yogurt with 1 c. warm water in large bowl. Add 1 c. of hot tomato mixture to yogurt, stirring yogurt constantly, to temper yogurt and keep it from curdling. Slowly add yogurt to remaining tomato mixture in pan, stirring constantly. Bring to a slow boil, add dumplings, and cook 2-3 minutes to heat dumplings through. Season with additional salt if necessary. Serve hot.