Lentil Dumplings

Course : Curry
Serves: 4
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1 cup lentils -- (6 ounces), picked -- over, and rinsed
4 medium chile peppers -- or more to taste
1/2 teaspoon asafoetida powder
1 teaspoon salt -- to taste
1 tablespoon oil
1 bunch a few curry leaves

Preparation / Directions:

Soak the lentils and chiles in water for 2 to 3 hours. Drain. Place dal and chiles in a electric blender or food processor. Add salt to taste and asafoetida powder. Blend ingredients to a thick paste. Heat 1 tablespoon oil in a heavy frying pan or skillet. Add a few curry leaves and the ground paste. Saute for 2 to 3 minutes. Remove from the heat and shape mixture into small balls. Place the dumplings on an idli stand or steamer. Steam in a pressure cooker (without the weight) for about 10 minutes, or in a saucepan for about 20 minutes. Set aside and cool. Add to sambar 10 minutes before simmering is completed. "Dakshin, Vegetarian Cuisine from South India," by Chandra Padmanabhan, 1994

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