Recipe courtesy of Sanjeev Chandra and Smita Chandra
Yield:
Serves 3 to 4 as an appetizer
Level:
None

Ingredients

Directions

Soak the dal in enough water to cover for at least 2 hours. Drain and set aside. In a food processor, mince the garlic, ginger, and chili. Add the drained dal and mince again, adding 1/4 cup of water to achieve a fairly smooth paste. Take care not to add too much water--it will make the dumplings difficult to shape.

Transfer the mixture to a large mixing bowl. Add the onions, dill, curry leaves, salt, and pepper. Mix well. Warm oil for deep-frying in a wok or deep fryer set over medium-high heat. With your fingers, make rounded walnut-size balls of the dal mixture and drop them gently into the hot oil, spooning some over the dumplings to seal them. When the underside has browned lightly, gently turn them to cook on the other side. Cook for a few minutes until lightly golden all over. Drain on paper towels and serve hot.

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking