Chickpea Flour Dumplings Simmered in a Spicy Yogurt Sauce

A few of my friends recently noted that I have toned down the spice lately. Well, this recipe will please those that like Indian hot like I do. When I have dinner guests, I understand that not everyone can handle the heat like I can, but this time around I was up to the challenge and this is one spicy dish. My husband and dear friend Basil are used to my spicy touch and so they got what they asked for. I recommend that you eat it slowly along with your rice or Indian flat bread and serve some yogurt on the side to cool the palate, or otherwise reduce the spices in the curry to your taste — but please leave the spices in the dumplings alone, they are absolutely terrific as is.

This recipe is really rather easy, especially if you prepare the dumplings the night before. You will only need about half of the dumplings called for in the recipe, but they freeze well and can be tossed into any curry of your choosing. I enjoyed these dumplings so much that I am going to make up a big batch as they will freeze well for up to two months.

Chickpea Flour Dumplings Simmered in a Spicy Yogurt Sauce

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on January 31, 2012 Spicy chickpea flour dumplings simmered in a creamy yogurt-and-spice gravy. Print this recipe Dumplings: 2 cups chickpea flour (besan), sifted 2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1 teaspoon cayenne 1 teaspoon sea salt 2/3 teaspoon garam masala sesame oil for kneading Curry: 3 tablespoons plain yogurt 1 1/2 cups water 2 teaspoons ground coriander 1 teaspoon ground cumin 2 teaspoons cumin seeds 1 1/2 teaspoons cayenne 2/3 teaspoon turmeric 1/2 teaspoon garam masala 1/2 teaspoon sea salt 1/2 teaspoon red chili and vinegar paste (optional) 1 tablespoon ghee, or a combination of butter and oil 1/2 teaspoon asafetida 2-inch piece ginger, peeled and grated or finely chopped Instructions: Begin by making the dumplings. Combine the chickpea flour, coriander, cumin, cayenne, salt and garam masala in a medium-sized bowl. Add 1/4 cup of warm water and knead until you have a soft ball of dough. Add more water if necessary. Add about a tablespoon of oil and continue to knead until smooth. Scatter some more chickpea flour on a cutting board and transfer the dough to the surface. Gently roll into a log that is roughly 12 inches long. Cut the log crosswise and cut into 4 pieces. In a medium-sized pot, bring water to a boil over medium heat and transfer the dumplings to the pan when hot. Lower the heat, and simmer, uncovered, stirring occasionally for about 45 minutes until slightly golden brown. Drain, fill the saucepan with cold water and add the cooked dumplings. Drain, and then cut the pieces lengthwise and then crosswise into roughly 1/2 inch dumplings. For the curry, whisk together the water, yogurt, coriander, ground cumin, cayenne, turmeric, garam masala, red chili paste (if using) and salt in a medium bowl. Add the dumplings to the bowl. In a large saucepan, heat the ghee or butter and oil over medium heat. When hot, toss in the whole cumin seeds and stir and fry until they darken a few shades. Now add the asafetida and ginger, and stir and fry for another minute or so. Pour in the yogurt mixture and bring to a boil. Reduce the heat and simmer gently, uncovered, until the sauce thickens to your desired consistency. Makes 4 to 6 servings

More chickpea flour recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Chickpea Flour Curry
Paneer Cheese Cubes with Chickpea Flour and Spices - (Besan Paneer)
Chickpea Flour Pissaladières with Caramelized Fennel & Onions
Scrambled Chickpea Flour with a Fiery Red Chili Paste