Karaar / Lentil Dumplings in Spicy Broth

A thin and mildly spiced lentil kofta curry- from North India

Karaar is a very authentic and traditional recipe of Uttar Pradesh, especially popular in my community. In Uttar Pradesh, gravies tend to be on the watery side and are not as rich as Punjabi gravies and use oil and ghee instead of butter and cream and are also on the spicier side. The dumplings are made with yellow lentils/moong daal and the thin broth is made with tomato, yogurt and spices.

These dumplings can also be used in a different recipe - Miloni ki Kadhi - click here for the recipe.

INGREDIENTS-
preparation time-10 min
cooking time-30 min
serve-6 

For the Dumplings/Pakoras -

• Yellow lentils/moong daal-1 cup
• Green chili-2
• Ginger-1 tsp
• Salt-1 tsp
• Asafoetida-1/4 tsp
• Chili powder-1/2 tsp
• Garam masala

For the Broth-

• Tomato-2
• Yogurt-4 tbsp
• Green chilis-3
• Ginger-1 tsp  
• Coriander powder-1 tsp
• Chili powder-1 tsp
• Mango powder-1 tsp
• Black salt-1/2 tsp
• Salt-1 tsp
• Garam masala-1/2 tsp
• Turmeric-1/2 tsp
• Lemon juice-1.5 tsp
• Fresh coriander-2 tbsp

Tempering-

• Cooking oil-1.5 tbsp
• Cumin seeds-1 tsp
• Asafoetida-1/4 tsp
• Cloves -2
• Chili powder-1/2 tsp 

PROCEDURE-

1. Wash and soak moong daal for 4 hours and then drain out the water and wash the lentils again.
2. In a mixer jar add soaked lentils/daal,chopped green chili,ginger,garam masala, asafoetida and grind to make a smooth and thick paste.
3. Take out in a bowl add salt and whisk well till it become light and fluffy.
4. Heat oil in a pan to make oblong shaped fritters-take a small portion of batter  with the side of the rice spoon and gently drop in the hot oil.
5. Deep fry on medium hot till golden in colour,drain on a paper napkin.then cut into medium size pieces,they will sweel up in the gravy so don't make big pieces.
6. Curry-Grind chopped tomato,green chili and ginger in the mixer and make a puree.take out in a bowl and add whisked yogurt.
7. In a cooking pan add this tomato and yoghurt paste ,all the spices for gravy(except mango powder,lemon juice and fresh coriander).
8. Now add 7 cups of water ,mix and boil on medium heat for 15 minutes.
9. Then add chopped pakora/fritters ,cover and cook on low heat for approx 10 minutes or till pakora become soft and absorb the gravy.
10. Now add lemon juice,mango powder and cook for 1 minute
11. Make the tempering-heat oil in a small pan and add cumin seeds ,when become golden add asafoetida,cloves and chili powder and pour on the boiling curry.
12. Switch off the flame and add chopped fresh coriander.

Serving suggestions-serve with paratha or any Indian bread