Fried Lentil and Cabbage Dumplings with a Tomato-Cream Sauce

Moong Aur Bund Gobhi Koftay Ki Curry

Preparation info

  • Serves


    Appears in

    660 Curries

    By Raghavan Iyer

    Published 2008

    • About

    These dumplings are delicious, and on occasion I have served them, sans sauce, as an appetizer. A store-bought salsa or any dipping sauce works well too. But do make the curry and eat the dumplings and sauce together: crisp dumplings coated with juicy tomatoes, sweetened a tad and given a bit of wispy chile-heat.


    For the dumplings

    • ½ medium-size cabbage (about 1 pound), finely shredded (see Tip)
    • 2


    1. To make the dumplings, combine the cabbage and salt in a medium-size bowl. Cover the bowl with plastic wrap, and let it stand at room temperature to allow the salt to extract the water from the cabbage, 1 to 2 hours.
    2. Meanwhile, place the lentils in a medium-size bowl. Fill the bowl halfway with water and rinse the lentils by rubbing them between your fingertips. T