Lentil Dumplings in a Spicy Tamarind-Lentil Broth

Rasa Vadai

Preparation info

  • Makes about 30 Dumplings. (Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

If you were to ask me to identify the one recipe that is closest to my heart, I would pick this one. Yes, it looks complicated, but I assure you, all you have to do is follow my instructions, and the result will bring you much comfort, as it does me, time and again.


For the dumplings

  • 1 cup skinned split black lentils (cream-colored in this form, urad dal), picked over for stones
  • teaspoons coarse kosher


  1. Place the lentils in a medium-size bowl. Fill the bowl halfway with water and rinse them by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now fill the bowl halfway with warm water and allow the lentils to soften by letting them sit at room temperature, covere