Masyaura - Spiced Lentil Dumplings in Tomato Gravy

Ingredients

• For the lentil dumplings: For the lentil dumplings:
• 1 cup (200g) split yellow lentils (moong dal), soaked for 2 hours 1 cup (200g) split yellow lentils (moong dal), soaked for 2 hours
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 green chili, finely chopped 1 green chili, finely chopped
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Oil for greasing Oil for greasing
• For the tomato gravy: For the tomato gravy:
• 2 tablespoons oil 2 tablespoons oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 10g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Drain the soaked lentils and transfer them to a blender. Add chopped onion, minced garlic, grated ginger, green chili, cumin seeds, coriander powder, turmeric powder, and salt. Blend until you get a smooth batter.
2. 2.
   Grease a steamer plate or a round baking dish with oil. Pour the lentil batter into the greased plate and spread it evenly.
3. 3.
   Steam the lentil batter for about 15-20 minutes or until it is cooked through and firm. Remove from the steamer and let it cool.
4. 4.
   Once cooled, cut the steamed lentil batter into small dumplings of desired shape.
5. 5.
   Heat oil in a pan and add cumin seeds. Let them splutter.
6. 6.
   Add chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onions turn golden brown.
7. 7.
   Add tomato puree, garam masala, turmeric powder, red chili powder, and salt. Cook the gravy for 5-7 minutes, stirring occasionally.
8. 8.
   Gently place the lentil dumplings into the tomato gravy and simmer for another 5 minutes, allowing the flavors to meld together.
9. 9.
   Garnish with fresh cilantro leaves and serve hot with steamed rice or Indian bread.

Treat your ingredients with care...

• Lentils — Soaking the lentils helps in their digestion and reduces cooking time. Ensure they are well-soaked before blending.
• Cumin seeds — Toasting the cumin seeds in a dry pan before adding them to the dish enhances their aroma and flavor.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a finely chopped green chili to the tomato gravy.
• You can add a pinch of asafoetida (hing) to the lentil batter for additional flavor.
• To save time, you can prepare the lentil dumplings in advance and refrigerate them. Just reheat them in the tomato gravy before serving.
• Garnish with a squeeze of fresh lemon juice for a tangy twist.
• Serve Masyaura with a side of cooling cucumber raita to balance the flavors.

Serving advice

Serve Masyaura hot with steamed basmati rice or naan bread. Accompany it with a side of cucumber raita and a sprinkle of fresh cilantro leaves for a refreshing touch.

Presentation advice

Present Masyaura in a deep serving dish, allowing the vibrant tomato gravy to envelop the lentil dumplings. Garnish with a sprig of fresh cilantro for an appealing pop of green.