Potato and Lentil Dumpling Curry
The Potato and Lentil Dumpling Curry is a dish that brings back so many memories for me. I remember the first time I tried making this curry; the combination of spices and ingredients seemed intimidating. However, once I started cooking, the aroma of the cumin seeds sizzling in the oil and the onions turning golden brown reassured me. As the curry came together, the rich flavors of the Potato and Lentil Dumpling Curry filled my kitchen, making it feel like a cozy, warm haven.
Discovering the Ingredients
When I first discovered sun-dried lentil dumplings, I was intrigued by their unique taste and texture. Incorporating them into the Potato and Lentil Dumpling Curry was a delightful experiment. Crushing the dumplings and sautéing them brought out their nutty flavor, which perfectly complemented the soft, tender potatoes. Each time I make this curry, I marvel at how these simple ingredients come together to create such a flavorful dish.
The Joy of Cooking
Cooking the Potato and Lentil Dumpling Curry is a joy because it combines familiar techniques with a touch of creativity. From sautéing the cumin seeds and aromatics to simmering the potatoes and lentil dumplings, every step is a reminder of the rich culinary traditions of North India. I love watching the tomatoes break down and blend with the spices, creating a thick, luscious gravy that coats the dumplings and potatoes beautifully.
A Favorite Dish
Sharing the Potato and Lentil Dumpling Curry with family and friends has always been a highlight. The vibrant colors, tantalizing aroma, and hearty flavors make it a crowd-pleaser. Whether it’s a cozy weeknight dinner or a special gathering, this curry never fails to impress. It’s a dish that I return to time and again, not just for its taste, but for the memories and warmth it brings with every bite.
Table of Contents
Chef’s Notes- Potato and Lentil Dumpling Curry
- Dumpling Preparation: Ensure the sun-dried lentil dumplings are evenly browned to enhance their flavor and texture in the curry.
- Spice Adjustment: Adjust the amount of garam masala according to your spice preference. Start with less and add more if needed.
- Consistent Cubing: Cut potatoes into uniform cubes to ensure even cooking. Smaller cubes will cook faster.
- Aromatic Sautéing: Sauté the aromatics (onions, ginger, garlic) until golden brown to build a rich base flavor for the curry.
- Tomato Cooking: Cooking the tomatoes until they break down completely will help integrate their flavor into the curry better.
- Deglazing: When using the Instant Pot, deglaze the bottom of the pot with water or broth to prevent the “Burn” warning.
- Texture Control: For a thicker curry, simmer uncovered for the last 5-10 minutes to reduce the liquid. For a thinner consistency, add a bit more water or vegetable broth.
- Freshness: Garnish with fresh cilantro right before serving to maintain its vibrant color and fresh flavor.
Potato and Lentil Dumpling Curry
Dive into the rich flavors of North India with this Potato and Lentil Dumpling Curry! This vegan and gluten-free delight is perfect for a cozy weeknight dinner. The sun-dried lentil dumplings bring an explosion of taste in every bite, making it a must-try for curry lovers. Easy to prepare and packed with nutrients, this dish will become a staple in your kitchen. Inspired by the vibrant culinary traditions of North India, this recipe is sure to impress!
4
servings10
minutes20
minutes194
kcal30
minutesKeep the screen of your device on
Ingredients
Base Ingredients
3 tablespoons vegetable oil divided
1 teaspoon cumin seeds
1 1/4 cups diced yellow onions
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 1/4 cups diced ripe tomatoes
2 medium Yukon Gold potatoes cut into 3/4 inch cubes
3/4 cup crushed sun-dried lentil dumplings (moong dal wadi)
2 cups water reduce to 1 cup if using an instant pot
Fresh cilantro leaves for garnish
Spices
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala (adjust to taste)
1 teaspoon salt
Directions
- Crush the sun-dried lentil dumplings into small pieces using a rolling pin or mortar & pestle. Heat 2 tablespoons of oil in a pan over medium-high heat. Add the crushed dumplings and sauté until lightly browned, about 2-3 minutes. Remove and set aside.
- In the same pan, heat the remaining tablespoon of oil. Add cumin seeds and sauté for about 30 seconds until they change color. Add diced onions, grated ginger, and minced garlic. Cook for 3-4 minutes until onions turn golden brown.
- Add diced tomatoes and spices (ground coriander, turmeric, garam masala, and salt). Stir well and cook for about 4 minutes until tomatoes soften. Optionally cover with a lid to speed up the process. Add cubed potatoes, browned lentil dumplings, and water to the pan. Increase heat to high and bring to a boil for 3-4 minutes.
- Reduce heat to medium-low, cover the pan, and simmer for 20-25 minutes until potatoes are fully cooked. Stir occasionally to prevent sticking. Garnish with fresh cilantro leaves before serving. Enjoy with roti, naan, or rice. For Stovetop Pressure Cooker:
- Follow the same steps as above in a pressure cooker until adding potatoes, dumplings, and water. Pressure cook for 2 whistles on medium heat. Let the pressure release naturally before opening the lid. Garnish with cilantro and serve. For Instant Pot: Follow the initial steps as above until adding potatoes, dumplings, and water.
- Stir and scrape off any bits stuck to the bottom of the pot. Press Cancel and close the lid with the vent in sealing position. Set to manual or pressure cook mode at high pressure for 3 minutes. Allow natural pressure release for 5 minutes before quick releasing the remaining pressure. Open the lid, garnish with cilantro leaves, and serve.
Equipment
- instant pot
- chef’s knife
- cutting board
- measuring cups and spoons
Nutrition Facts
- Calories: 194kcal
- Fat: 11g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 595mg
- Potassium: 210mg
- Carbohydrates: 18g
- Fiber: 6g
- Sugar: 3g
- Protein: 7g
- Vitamin A: 472IU
- Vitamin C: 12mg
- Calcium: 39mg
- Iron: 2mg
FAQs- Potato and Lentil Dumpling Curry
Can I use canned lentil dumplings instead of sun-dried ones?
Canned lentil dumplings can be used, but they will not have the same texture or depth of flavor as sun-dried ones. Adjust cooking times as needed to avoid mushiness.
Can I make this curry ahead of time?
Yes, you can make the curry ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a bit of water if it has thickened.
What can I substitute for moong dal wadi if I can’t find it?
You can use urad dal wadi or even chickpea flour dumplings as a substitute. Adjust the spices as needed to maintain the desired flavor profile.
How can I make this curry less spicy?
Reduce or omit the garam masala and avoid adding additional chili peppers. You can also add a splash of coconut milk at the end to mellow the heat.
Can I freeze this curry?
Yes, this curry freezes well. Allow it to cool completely before transferring to an airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
