Saturday, January 28, 2012

Pitod ka saag Chickpea flour dumplings in yogurt sauce

Pitod ka saag Chickpea flour dumplings 
in yogurt sauce
this is a very unusual vegetarian dish using yogurt and chickpea flour as the
primary ingredients. the texture of the dumplings and the complex mix of spices
make a very interesting dish. this is good in the summer, served with steamed rice.
1 lb 10 oz (750 g) plain Greek-style yogurt
1/2 oz (100 g) chickpea flour
1 tsp salt
1/2 tsp ground turmeric
1/2 tsp sugar
1/2 tsp ground garam masala
1-in (2.5-cm) piece fresh ginger root,
finely chopped
2 tbsp ghee
1 tsp fennel seeds
pinch of asafetida
vegetable oil for frying
Yogurt sauce
2 tbsp corn oil
pinch of asafetida
/2 tbsp cumin seeds
4 cloves
1 onion, finely chopped
7 oz (200 g) plain Greek-style yogurt
2 tbsp ground coriander
1/2 tsp ground turmeric
1/2 tsp red chili powder
salt and sugar, as needed
2 green chilies, stem removed and quartered
/2-in (1-cm) piece fresh ginger root, julienned
2 tbsp chopped cilantro leaves
juice of 1/2 lemon
First make the dumplings. Whisk the yogurt and 2 cups water with the chickpea flour, salt,
turmeric, sugar, garam masala, and ginger in a bowl. set aside.
heat the ghee in a heavy pan, add the fennel seeds and sauté briefly, then add the asafetida and
stir for 30 seconds. as the flavors are released, add the yogurt mix and cook, stirring constantly,
for 20–25 minutes or until the mixture becomes thick and acquires the consistency of a soft
dough. remove from the heat and transfer to a greased 6-in (15-cm) square cake pan. Chill in the
refrigerator for about 30 minutes or until set like a cake.
to make the sauce, heat the oil in a saucepan over moderate heat and add the asafetida, cumin, and cloves. When they begin to crackle, add the onion and cook for 5–8 minutes or until soft.  Meanwhile, whisk the yogurt with the ground coriander, turmeric, red chili powder, and salt. add to the onions, stirring constantly, and keep stirring as the mixture comes to the boil again, to prevent the yogurt from separating. Once boiling, add the green chilies and  3/4 cup water. Bring back to a boil, then cook for about 5 minutes. Check the seasoning and add salt and sugar to balance the taste, if required. Finish with the fresh ginger, cilantro, and lemon juice. Keep hot. Cut the dumpling “cake” into 1-in (2.5-cm) squares. heat some oil in a frying pan and, when hot, add the dumplings, a few at a time. Fry for a couple of minutes, until the dumplings have a crust. serve on top of the hot sauce, or mix into the sauce and bring to a simmer before serving.

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