Dumplings in Yogurt Sauce

Super Wifey's Note:

A flavorful Indian recipe from the Favorite Vegetarian Recipes cookbook. The recipe suggests adding Baghaar (a seasoned oil dressing) just before serving. I have not tried this yet.

• Total Time: 1 hrs 10 mins
• Prep Time: 35 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

Dumplings

• 2⁄3; cup chickpea flour
• 1 teaspoon chili powder
• ½ teaspoon baking soda
• 1 medium onion , finely chopped
• 2 green chilies
• 2 cilantro leaves
• 2⁄3; cup water
• 1 ¼ cups vegetable oil
• salt

Yogurt Sauce

• 1 ¼ cups plain yogurt
• 3 tablespoons chickpea flour
• 2⁄3; cup water
• 1 teaspoon fresh gingerroot , chopped
• 2 garlic cloves , crushed
• 1 ½ teaspoons chili powder
• ½ teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin

Baghaar

• 2⁄3; cup vegetable oil
• 1 teaspoon white cumin seed
• 6 red chilies , dried

Directions:

1. For dumplings, sift the chickpea (gram) flour into a large bowl. Add chili powder, 1/2 tsp salt, baking soda, onion, green chiles, and cilantro. Mix. Add water and form a thick paste. Heat the oil in a skillet. Put teaspoonfuls of the paste in the oil and cook over medium heat, turning once, until crisp golden brown. Set aside.
2. For yogurt sauce, put yogurt in a bowl and whisk with the gram flour and water. Add all spices and 11/2 tsp salt. Mix well.
3. Press mixture through a large strainer into a pan. Bring to a boil on low heat, stirring constantly. If it becomes too thick, add water.
4. Pour the sauce into a depp serving dish and arrange all the dumplings on top. Set aside but keep warm.
5. For dressing, heat the oil in a skillet. Add the cumin seeds and chiles and fry until darker in color and giving off an aroma. Pour the dressing over the dumplings and serve hot.