Curry with Dhal Balls Recipe

Ingredients

Serve 4

• 10 oz/300 g Urad or black grain dhal, without the black skin, soaked in cold water for 3 hours and drained

• 2 small red chili peppers, chopped

• 1/2 tsp ground turmeric

• salt and freshly ground black pepper to taste

• 2 carrots, grated

• 6 dried red chili peppers, crumbled

• 3/4 tsp ground fenugreek

• 1/2 cup/90 g tamarind pulp blended with 1 quart/1 liter water, strained

• 2 tbsp olive oil

• 1 tsp cumin seeds

• 1/2 tsp mustard seeds

• 6 curry leaves

Method:

1. Process the dhal, fresh chilies, and turmeric in a food processor to form a paste. Season with salt and pepper and add the carrots.

2. Shape into balls or oblongs 1-inch (2.5-cm) in diameter and arrange in a steamer lightly greased with oil.

3. Steam for 10 minutes, then set aside. Grind the dried chilies and fenugreek to a paste in a pestle and mortar.

4. Stir the ground spices into the tamarind water in a medium bowl.

5. Heat the oil in a small saucepan over medium heat. Add the cumin seeds, mustard seeds, and curry leaves and cook until aromatic.

6. Pour in the tamarind mixture and bring to a boil. Simmer for 20 minutes.

7. Add the dhal balls and simmer for 10 minutes more. Serve hot.