I really should have really called these 'Chilli and coriander dumplings' - Gnocchi, as they are based on a gnocchi recipe, but it just doesn't seem right with daal.
Most people have their own recipe for making daal (also dal, dahl, with orange or red lentils. I have to admit I never make the same daal recipe twice as I don't often measure my ingredients out in advance and tweak and adjust the daal flavourings whilst its cooking. Traditionally towards the end the lentils go through a process called tarka a process of tempering spices in ghee (clarified butter) in order to add more flavour, but for a change I've chosen to add olive oil to this daal.
No Croutons Required (NCR) which is being hosted by Lisa this month. NCR is a monthly vegetarian food blogging event, where readers are challenged to create either a soup or salad incorporating a specified ingredient. NCR is alternately hosted between the Jacqueline of Tinned Tomatoes and Lisa of Lisa's Kitchen. The ingredient for July is hot peppers. Bloggers are welcome to submit either a soup or a salad that includes hot chilies, red or green, so long as its suitable for vegetarians.
I am also submitting this hearty recipe to My Legume Love Affair # 37. MLLA was founded by Susan of The Well Seasoned Cook who is also hosting Julys edition of MLLA.
Chilli and Coriander DumplingsServes 4
650g potatoes, peeled and cut into large chunks
2 teaspoons red chilli flakes
handful of fresh coriander, leaves minced
Salt and pepper to taste
200g self raising flour, plus extra for dusting
1 medium egg
Boil the potatoes in salted water until tender. Drain and return tot he pan and shake over a low heat to evaporate excess moisture. Add the chillies and minced coriander leaves, season with salt, pepper. Mash well. Transfer to a bowl, add the flour and stir to combine. Beat in the egg, then turn out onto a floured surface. Knead the mixture briefly, then divide into 4. Roll out each piece with your hand into a 1 inch cylinder. Cut into 1 inch dumplings. Leave in the fridge until ready to add to the simmering daal.
200g red or orange lentils
6 cups water
100ml olive oil
1 teaspoon chilli powder
Optional: pinch of chilli flakes
3 – 4 cloves garlic, crushed
Knob of ginger, grated
Salt to taste
100ml olive oil
Put all the ingredients into a wide pot and bring to the boil. Then turn heat down to medium and allow to simmer for abut 40 minutes, stirring occasionally until the lentils have thickened. Add the olive oil and simmer for a further 10 minutes for the olive oil to blend in.
To add the dumplings
Drop the dumplings into the simmering daal. When they rise to the surface, they are cooked and ready to serve immediately.