Steamed Toor Dal Dumpling

Kandi Pappu Aviri Kudumulu.

Toor dal is soaked with chana dal or moong dal and is ground into coarse paste along with spices and herbs. The mixture is formed into around 2 inch long cylinders and steamed till well cooked. Serve steamed toor dal dumplings with any chuntey.
Makes: around 8 – 10 Togari Nuchchina Unde.

Ingredients:

• Toor Dal 1/2 Cup
• Chana Dal 1/4 Cup
• Grated Fresh Coconut 1/2 Cup
• Moong Dal 1 Tbsp
• Green Chiles 2 – 3
• Black Peppercorns 4
• Cumin Seeds 1/2 tsp
• Curry Leaves 3
• Cilantro few Sprigs
• Lemon Juice 1 tsp
• Turmeric Powder a Pinch
• Salt to taste

Method of preparation:

Soak toor dal, chana dal, moong dal in water for 3 – 4 hours.
Refresh in water and strain the soaked dals.
Remove stems, wash and roughly chop green chiles.
Clean, wash and finely chop cilantro and curry leaves.

First grind cumin seeds, black peppercorns into powder using a good blender.
Then add green chiles, soaked dals, fresh coconut, turmeric powder and salt.
Pulse the mixture till its coarsely ground. Don’t add water to the mixture unless extremely necessary.
Remove the ground mixture onto a mixing bowl, add curry leaves, cilantro and lemon juice.
Adjust any seasonings if required and divide the mixture into around 10 portions.

Form each portion into a ball, roll into thick 2 – 3 inch cylinder and lightly flatten the cylinder.
Repeat the same with remaining portions.
Place all the toor dal dumplings on a steamer and steam for 10 – 15 minutes.
Let them stand for around 5 minutes before touching.
Serve togari nuchchina unde with dalia coconut chuntey or any chuntey of your choice.
Notes: Make sure the toor dal is well cooked before removing from steamer.

Source: Talimpu