Dal Ke Phool: Delightful Lentil Dumplings (Eastern Uttar Pradesh)
30 minutes
762 reads
About Dal Ke Phool: Delightful Lentil Dumplings (Eastern Uttar Pradesh)
Transport yourself to Eastern Uttar Pradesh with a bowl of Dal Ke Phool, delicate wheat dumplings simmered in an aromatic lentil broth. This comforting dish is a hidden culinary gem, brimming with nostalgic flavors and wholesome goodness.Imagine tender dumplings infused with the warmth of ginger, garlic, and cumin, swimming in a rich, protein-packed lentil soup. Surprisingly quick and easy to make, Dal Ke Phool is a satisfying choice for any meal.Whether it's a cozy lunch, a hearty dinner, or even a weekend brunch, this flavorful dish offers a truly nourishing and delicious experience.
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Lentils
- 1 cup Pigeon Pea arhar dal
- 2 cup Water
- 1/2 tsp Salt
- 1/4 tsp Turmeric Powder haldi
- 4 cup Water for later use
For the Dumplings
- 1 cup Whole Wheat Flour whole
- 1/2 tsp Salt
- 1/2 cup Water or as needed for dough
For the Tempering
- 1 tbsp Vegetable Oil
- 1/2 tsp Cumin Seeds
- 1/8 tsp Asafoetida hing
- 1/4 tbsp Ginger finely chopped
- 1/4 tbsp Garlic finely chopped
- 1 tbsp Onion finely chopped
- 1-2 Chillies finely chopped, green, or to taste
Instructions
- In a pressure cooker, combine the toor dal, 2 cups of water, salt, and turmeric powder. Pressure cook on high heat until the first whistle, then reduce heat to low and cook for 2 more whistles. This ensures the lentils are perfectly cooked. Allow the pressure to release naturally.
- In a mixing bowl, combine the whole wheat flour and salt. Gradually add water, kneading until a smooth, pliable dough forms, similar to chapati dough. Cover and let rest for 10 minutes. This allows the gluten to relax, resulting in softer dumplings.
- Roll out small portions of the dough into thin circles, about 3 inches in diameter. Bring the four sides of each circle together in the center to create a flower-like shape. This distinctive shape is characteristic of Dal Ke Phool.
- Add the remaining 4 cups of water to the cooked dal and bring to a boil. Gently drop the dumplings into the boiling dal. This ensures even cooking.
- Cover the pressure cooker and cook over medium heat for 5-6 minutes, or until a whistle. Turn off the heat and let the pressure release naturally. This final steaming helps the dumplings cook through completely.
- In a separate pan, heat the vegetable oil. Add cumin seeds and asafoetida. Once they splutter, add the ginger, garlic, and onions. Sauté until golden brown. This tempering adds a depth of flavor and aroma to the dish.
- Pour the tempering over the dal and dumplings. Serve hot with achar (pickle) and papad.
Recipe Notes
Good To Know
- Don’t add the dumplings to the dal until it reaches a rolling boil to prevent sticking.
- Alternatively, you can roll small, thick chapaties (about 4 inches in diameter) and cook them directly in the boiling dal instead of shaping individual dumplings.
- To ensure light and tender dumplings, knead the dough until just smooth and let it rest for 10-15 minutes before shaping. Avoid overworking the dough, as this can make the dumplings chewy.
- For added texture and flavor, mix finely chopped fresh coriander leaves or a pinch of ajwain (carom seeds) into the dumpling dough.
- For a smokier aroma, temper the finished dal with a splash of hot ghee and a few crushed dried red chilies just before serving.
- Leftovers will thicken as the dumplings absorb more dal. When reheating, add a splash of hot water and simmer gently to restore the original consistency.
Expert Tips
- For a richer dal, use a combination of masoor dal (red lentils) and toor dal (split pigeon peas).
- Adjust the spice level by adding more or fewer green chilies to the tempering or by adding a pinch of red chili powder to the dal while it simmers.
- Serve the dal with steamed rice or roti for a complete and satisfying meal.
Storage Instructions
- Store leftover dal and dumplings in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 312kcalCarbohydrates: 53gProtein: 15gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 855mgFiber: 8gSugar: 1g
Tanu Nigam
Articles: 81
5 Comments
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Perfect dish! Can’t wait to cook it.
I’m in love with this recipe already!
What a great recipe! Thanks for sharing.
Such a tempting dish! Thank you.
This looks so tasty! Thank you.