Ingredients

• 1/2 cup split chickpeas
• 1/4 cup pigeon peas
• 1/2 onion
• 4 red chili peppers
• 2 green chili peppers
• salt
• hing
• 1 tablespoon coriander powder
• 1/2 tablespoon chili powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon salt
• hing
• 1/4 teaspoon mustard seeds
• 5 curry leaves
• 1/4 cup tamarind juice
• onion, finely chopped
• 2 tablespoons grated coconut
• 1/2 teaspoon brown sugar

Instructions

1. Soak both the lentils together for 45 minutes,drain them and grind the dumpling ingredients into coarse mixture.

2. Make balls and steam them in pressure cooker for 3-4 minutes until the texture is shiny on the outside.

3. For gravy,heat some oil,and splutter mustard seeds,curry leaves.fry chopped onions until they are translucent.

4. Now add tamarind juice(1/2 to 1 tbsp tamarind concentrate diluted with 1 cup of water),coriander powder,chili powder(you can vary the measurement according to ur spice level),turmeric,hing ,salt,brown sugar to taste.

5. Allow them to boil.now add the balls ,grated coconut and boil them for five minutes until the balls are finely soaked in the gravy.

6. Garnish them with cilantro leaves.