Lovely crispy dumplings with a lot of spice, I think that if you love Indian food, you'll love these too.
Not only delicious but these little balls are packed with nutrition thanks to U.S. lentils. Lentils are one of the most nutritious and versatile plant-based proteins. They are super low-fat, boast high amounts of protein, and provide the same quality protein as meat.
High in fiber and complex carbohydrates, their exceptionally low glycemic index (GI) values and resistant starch content make them suitable for a diabetes diet, and they are naturally gluten-free.
U.S. lentils are an excellent source of folate (out of all plant-based foods, lentils contain the most folate). Folate helps support red blood cell formation and proper nerve functions, and it is particularly important for women of childbearing age, as it is needed to support increasing maternal blood volume. For vegetarians, regularly including lentils in your diet can help boost your iron intake.
U.S. lentils are good for your health and also very easy to use. You don't need a lot of time to prepare them, as they will become soft easily (no need to soak them overnight).
Today, I share with you two versions of the Potato and Lentil Dumplings recipe (Vegan and Cheese), both of them delicious ^^ (I couldn't decide which one I liked most, so I’ll let you decide).
I serve mine with mint yogurt sauce, but you can serve them any way you want (chili sauce, mayonnaise, or chutney).
To learn more about U.S. pulses, go to https://pulses.asia.
Potato and U.S. Lentil Dumplings
Makes 10 (for each recipe)
Potato and U.S. Lentil Dumplings (Vegan Version):
50 g .............................. U.S. lentils
200 g ........................... Potatoes, peeled and boiled until tender
70 g .............................. Tofu, crumbled finely
1/2 tsp ........................... Cumin
1/2 tsp ........................... Masala
1/2 tsp ........................... Garam Masala
1 tsp .............................. Paprika
1 tsp .............................. Coriander
1/2 tsp ........................... Fine sea salt
30 g ............................... Corn starch
........................................ Oil for frying the dumplings
Put the lentils in a large bowl, and add enough cold water to cover them by at least 3 cm. Soak the lentils for 2 hours (you can soak with hot water for 1 hour instead or you can skip this process and boil them longer).
Drain the soaked lentils.
Put the soaked lentils in a medium pan, and pour water into the pan.
Place over medium heat, and bring to boil.
Mash the boiled potatoes until smooth.
Put the mashed potatoes, crumbled tofu, and boiled lentils into a bowl.
Add the spices, corn starch, and salt into the bowl.
Combine all the ingredients, and mix until homogenous.
Form the mixture into 10 dumplings.
Potato and U.S. Lentil Dumplings (Cheese Version):
50 g .............................. U.S. lentils
200 g ........................... Potatoes, peeled and boiled until tender
70 g .............................. Mozzarella or Pizza cheese, grated
1/2 tsp ........................... Cumin
1/2 tsp ........................... Masala
1/2 tsp ........................... Garam Masala
1 tsp .............................. Paprika
1 tsp .............................. Coriander
1/2 tsp ........................... Fine sea salt
30 g ............................... Corn starch
........................................ Oil for frying the dumplings
Prepare the lentils and potatoes the same way as the vegan version.
Put the mashed potatoes, grated Mozzarella cheese, and boiled lentils into a boil.
Combine all the ingredients, and mix until homogenous.
Deep fry the dumplings until golden brown and drain on a paper towel.
Serve hot.
Potato and U.S. Lentil Dumplings (Vegan and Cheese recipes)
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