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Veggie Table - Show #29

Kadhi & Dumplings

2 cups (200 g) -- Plain yogurt
1 cup (100 g) -- Chickpea flour (besan)
¼ cup (50 mL) -- Veg/canola oil (enough to coat pan)
¼ tsp (1 mL) -- Cumin seeds (jeera)
¼ tsp (1 mL) -- Whole fennel seeds (soonf)
¼ tsp (1 mL) -- Kalonji (nigella - dried onion) seeds
1/8 tsp (0.5 mL) -- Fenugreek seeds (methi)
4 -- Whole, dried red (or green) chilies
¼ tsp (1 mL) -- Turmeric (haldi)
2 -- Tomatoes, coarsely chopped
To taste... -- Fresh coriander
To taste... -- Salt

Place yogurt in large bowl and beat until smooth. Add five cups of water and mix. Add chick pea flour to this mixture and blend well (can also been done in a blender or food processor). Heat the veg/canola oil over medium heat. When a drop of water sputters when flicked in the oil add cumin seeds, fennel seeds, nigella (kalonji) seeds, fenugreek seeds and red (or green) whole chilies. When the chilies darken in colour, add turmeric and immediately the yogurt mixture. Add salt and bring to a boil. Turn the heat down to low and cook until you see the oil rise and separate. (Hint: the longer this is cooked on low heat the better; the chickpea needs to cook). Keep adding water to achieve desired consistency and stir occasionally to prevent sticking. Make dumplings while kadhi is cooking.

For Dumplings:

1 cup (100 g) -- Chickpea flour (besan)
¼ tsp (1 mL) -- Salt
¼ tsp (1 mL) -- Baking soda
½ cup (125 mL) -- Yogurt
pinch? -- Ground red chilies
pinch? -- Asofetida (hing)

In a bowl, add ground red chilies, hing, salt and baking soda to chick pea flour. Add yogurt and mix well. (This batter should be the consistency where are able to drop ½ inch dumplings into a deep frying wok.) Add more yogurt, if necessary, to achieve desired consistency. Pour oil to the depth of 3cm and heat over medium heat - an electric deep fryer works as well. When the oil is hot (you will see a haze), drop dumplings, frying them slowly, turning them until the are a rich reddish colour. Remove and drain on paper towels. Add dumplings to heated kadhi, garnish with fresh coriander and serve over boiled rice.