Yogurt Kadhi with Lentil Dumplings

Ingredients:

2 cups yellow dhal (split peas), soaked overnight
½ teaspoon jeera (cumin)
½ teaspoon sarso (mustard seeds)
¼ teaspoon methi (fenugreek)
1 onion, chopped
4 cloves of garlic, chopped
¼ inch ginger, chopped
2 chilies, chopped
6 tej patti (curry leaves)
½ teaspoon haldi (turmeric)
2 teaspoons curry powder
salt to taste
4 tablespoons oil
Half a cup of plain yogurt
½ cup coriander leaves, chopped
6 cups hot water (may need more)
10 pholouris (follow third recipe)

Method:

Grind daal with some water. Take 1 cup ground daal and make pholouris (dumplings) (see third recipe) and set aside. Heat up oil. Fry onion, garlic, ginger, chili, mustard seeds, fenugreek, cumin, curry leaves, tumeric and curry powder. Stir and let cook for about two minutes. Add 1 cup ground dhal, salt and 1 cup hot water. Cook on very low heat for about 15 minutes. (If it sticks to pan, you may have to add some hot water at intervals) Now add 3 cups of hot water and cook for a further 15 minutes. Add yogurt and cook for a further 5 minutes. Add pholouris and let them get soaked in. Lastly add coriander leaves and turn off heat. Serve with rice, puri or roti.