Name: Bohri Bazaar lentil dumplings with spicy tamarind and yoghurt
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 6-8
Cuisine: Pakistani
Ingredients: 1 small red onion, finely chopped (to soften the strong onion aroma, soak in water for 10 minutes, drain and dry on paper towel); 1 teaspoon caster (superfine) sugar; 4 tablespoons sev (crisp, savoury noodles made with chickpea flour); 400 ml (14 fl oz) sunflower oil; 300 g (10½ oz) full-fat Greek-style yoghurt; 1 teaspoon dried mint; pinch of carom seeds (ajwain); salt, to taste; 1 teaspoon chilli powder; 1 cm (½ inch) ginger, cut into fine strips; handful of coriander (cilantro) leaves, chopped; ¼ teaspoon crushed garlic; 1 green chilli, deseeded and finely chopped; 2-3 tablespoons ready-made tamarind sauce; handful of papri (crunchy discs made with wheat flour), crushed; 1 teaspoon chaat masala; 2 teaspoons cumin seeds, roasted in a dry frying pan; 7-8 mint sprigs, leaves picked and chopped; ½ teaspoon chilli powder; 1 teaspoon cumin seeds, roasted in a dry frying pan and ground; 200 g (1 cup) urid daal

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
55 min

Appears in

Andaza

By Sumayya Usmani

Published 2023

About

This recipe is based on my mother’s lentil fritters, with all the toppings from the Bohri Bazaar version. You should be able to find urid daal, carom seeds (ajwain), tamarind sauce, chaat masala, sev and papri in Asian shops or online.

Ingredients

200 g (1 cup) urid daal
2 teaspoons cumin seeds, roasted in a dry frying

Method

To make the dumplings, put the daal into a bowl of water and leave in a warm place overnight. The next day, the soaked daal should have a fermented smell and the water should appear bubbly; if not, leave it a little longer.
Drain the daal, reserving the soaking water. Put the daal into a food processor with the cumin seeds, chilli powder and salt and blend to a f

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Bohri Bazaar lentil dumplings with spicy tamarind and yoghurt

Ingredients

Method

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