Raam Rochak Tarkari

Lentil flour dumpling in spicy curry


For Dumpling

  • 1 cup split yellow moong dal
  • 1 handful green moong dal
  • 1/2 teaspoon red chili powder
  • 1 pinch asafoetida
  • 2 pinches roasted jeera powder
  • Salt to taste
  • Oil for deep frying

For Curry

  • 1 cup diced brinjal
  • 1 cup diced potato
  • 3 dry red chilis
  • 1 ginger, half inch piece
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 1 inch cinnamon stick
  • 2 green cardamom
  • 1/4 teaspoon turmeric
  • 4 teaspoons oil
  • Salt to taste


  1. Soak the green moong dal overnight, while split yellow dal for couple of hours.
  2. Grind them together to coarse paste.
  3. Add salt, cumin seed powder, chilli powder and asafoetida.
  4. For curry, grind red chilis, cumin seeds, coriander seeds, cinnamon, cardamom and ginger into a fine paste. Keep aside.
  5. Heat oil in pan. Add teaspoon of dal batter into the hot oil and fry till golden brown on all sides.
  6. Heat 3-4 tsp oil in another pan. Add the ground masala paste and fry till oil separates.
  7. Add the diced potato and brinjal. Fry for 2-3 mins. Then add salt and turmeric. Cover with a lid and cook till the potatoes are almost done.
  8. Add about 2-3 cups water and bring to a boil. Reduce to a simmer and then add the dumplings. Allow the curry to simmer for 4-5 mins.
  9. Garnish with fresh cilantro and serve hot.

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