Lentil Dumplings In Tamarind Sauce - cooking recipe

Ingredients

DUMPLINGS
1 cup dried split peas (or dried split and hulled pigeon peas)
1 tablespoon dried split yellow peas, sorted rinsed and drained (channa dal)
3 cups warm water
2 -3 thai dried red chili peppers or 2 -3 serrano chilies
1 tablespoon chopped gingerroot
2 tablespoons fresh cilantro, chopped (alternately use 12 to 15 fresh karhi leaves, coarsely chopped)
2 tablespoons rice flour or 2 tablespoons cake flour
1 teaspoon salt
1/4 teaspoon asafoetida powder (hing) or 1/4 teaspoon garlic powder
1/4 cup vegetable oil
SAUCE
1 tablespoon tamarind paste (concentrate)
6 cups warm water
1 tablespoon vegetable oil
1 teaspoon black mustard seeds or 1 teaspoon yellow mustard seeds
1 tablespoon dried split yellow peas (channa dal)
1 teaspoon fenugreek seeds (methi)
2 dried bay leaves (alternately use 12 to 15 fresh karhi leaves)
2 teaspoons sambhar powder
1/2 teaspoon asafoetida powder (hing) or 1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground turmeric
1/4 cup fresh cilantro, chopped

Preparation

FOR DUMPLINGS: Place green split peas, 1 tbsp yellow split peas, 3 cups warm water and chilies in large bowl. Soak at room temperature for at least 2 hours, but no longer than 12 hours; drain.
Place pea mixture and gingerroot in food processor. Cover and process until smooth. Transfer to medium bowl. Stir in cilantro (or the first 12-15 karhi leaves), flour, salt and asafetida (or garlic powder).
Heat oil in wok or Dutch oven over medium heat. Add pea mixture. Cook 2 to 3 minutes, scraping bottom of skillet every 30 seconds (to prevent sticking) until mixture looks like soft, dry dough. Spread dough on dinner plate; let stand 10 to 15 minutes or until cool.
Divide dough into 16 pieces; shape each piece into a ball. Set aside.
MAKE SAUCE: Dissolve tamarind paste in 6 cups warm water in large bowl.
Heat oil and mustard seed in 3-quart saucepan over medium-high heat. Once seed begins to pop, cover saucepan and wait until popping stops. Add yellow split peas and fenugreek seed; stir-fry 20 to 30 seconds or until peas are golden brown.
Stir in the 2 bay leaves (or the second batch of 12-15 karhi leaves), Sambhar Powder and asafetida (or garlic powder); stir-fry 15 to 30 seconds. Stir in tamarind mixture, salt and turmeric; heat to boiling.
Add dumplings; reduce heat to low. Simmer uncovered 8 to 10 minutes without stirring (to prevent dumplings from falling apart) or until sauce is thickened. (If using bay leaves, remove and discard.) Sprinkle with cilantro and serve.