Steamed Split Pea Dumplings in Mild Karhi Sauce TOOVAR KOFTA KARHI

Ingredients

• 0.33 cups (2.5 oz / 70 g) toovar dal or yellow split peas (soaked 4-6 hours)
• 1-inch piece fresh ginger root, scraped and sliced
• 1 hot green chili, broken into bits
• 1.5 tbsp to 2.5 tbsp (0.75 oz to 1.25 oz / 22 g to 37 g) water
• 1 tbsp to 2 tbsp (0.25 oz to 0.5 oz / 8 g to 15 g) whole wheat flour
• 0.25 tsp (0.03 oz / 1 g) salt
• 0.25 tsp (0.03 oz / 1 g) baking powder
• 0.25 tsp (0.03 oz / 1 g) yellow asafetida powder
• 0.5 tbsp (0.25 oz / 7 g) melted butter

Preparing the Mild Sauce for Toovar Kofta Karhi

• 2 tbsp (0.5 oz / 15 g) sifted chickpea flour
• 1 cup (8 oz / 240 g) water
• 2 cups (16 oz / 480 g) plain yogurt or crème fraîche
• 0.5 tsp (0.05 oz / 2 g) turmeric
• 0.25 tsp (0.03 oz / 1 g) paprika or 0.1 tsp (0.01 oz / 0.5 g) cayenne pepper
• 1 tsp (0.15 oz / 5 g) sugar
• 1 tsp (0.2 oz / 5 g) salt
• 3 tbsp (1.5 oz / 45 g) ghee or unsalted butter
• 1 tsp (0.1 oz / 3 g) dry-roasted cumin seeds
• 2 tbsp (0.1 oz / 3 g) chopped fresh coriander

Step-by-Step Instructions

1. Drain your soaked dal and place it in a food processor along with the ginger, green chili, and 1.5 tbsp (0.75 oz / 22 g) of water. Process for 4 to 5 minutes until you achieve a light, fluffy paste. Test the consistency by scooping 0.5 tsp (0.05 oz / 2 g) onto a surface; if it holds its shape, add a pinch of flour, but if it spreads, add up to 2 tbsp (0.5 oz / 15 g) of whole wheat flour. Add the salt, baking powder, asafetida, and melted butter, pulsing a few times until fully blended.
2. Prepare your steamer by adding at least 1 inch of water to the bottom pan, ensuring the boiling water sits below the steamer rack. Butter two 8-inch cake tins. Using a measuring spoon, drop 0.5 tsp (0.05 oz / 2 g) dollops of the dumpling paste into the tins, ensuring they do not touch. Cover and steam over high heat for 10 minutes, then remove from heat and let sit undisturbed for 5 minutes to firm up.
3. To begin the sauce, place the sifted chickpea flour in a bowl and slowly whisk in 2 tbsp (1 oz / 30 g) of water. Add the yogurt, turmeric, paprika, sugar, and salt, whisking until perfectly smooth. Pour this mixture into a heavy saucepan over moderately high heat. Stir constantly until it boils, then reduce the heat to low, cover, and simmer for 10 to 12 minutes before removing from the heat.
4. Heat the ghee or butter in a frying pan over moderate heat. Gently slip the steamed dumplings into the pan and fry them, tossing lightly, until they are golden brown on the outside. Transfer the fried dumplings into the warm sauce, stir gently, and garnish with the dry-roasted cumin seeds and fresh coriander before serving.

Nutritional Information

Note: The following values are approximate per serving based on a 6-serving yield using whole milk yogurt and ghee.

• Calories: 180 kcal
• Carbohydrates: 15g
• Protein: 7g
• Fat: 11g

Pro Tips

• Patience with the Soak: Do not rush the 4 to 6-hour soaking time for the dal. Properly hydrated split peas are essential for grinding into a smooth, fluffy paste that yields tender dumplings.
• The Consistency Test is Key: Always perform the fingertip test mentioned in the recipe before steaming. If the batter is too wet, your dumplings will flatten and lose their appealing round shape; if it is too dry, they will be dense. Adjust with water or flour incrementally.
• Prevent a Curdled Sauce: To ensure a silky-smooth karhi, thoroughly whisk the sifted chickpea flour into the yogurt before turning on the stove. Stir the mixture constantly as it comes to a boil to stabilize the dairy.
• Don't Skip the Pan-Fry: While the dumplings are fully cooked after steaming, pan-frying them in ghee adds a beautiful golden crust. This step not only enhances the flavor but gives the kofta structural integrity so they do not dissolve in the warm yogurt sauce.

Frequently Asked Questions (FAQ)

Can I make Toovar Kofta Karhi ahead of time? Yes, you can easily prep the components in advance. The split pea dumplings can be ground and steamed a day ahead and kept in an airtight container in the refrigerator. When you are ready to serve, simply pan-fry the chilled dumplings in ghee and add them to your freshly simmered karhi sauce.

What is the best substitute for toovar dal? If you cannot source toovar dal (also known as pigeon peas) at your local grocery store or Indian market, standard yellow split peas are an excellent substitute. They behave very similarly in the food processor and provide a nearly identical flavor and texture profile for your kofta.

How do I stop my yogurt-based karhi from curdling on the stove? The secret to a stable karhi is the chickpea flour (besan). It acts as a stabilizer for the yogurt or crème fraîche. Ensuring the flour is sifted and completely whisked into the dairy before it touches the heat is vital. Additionally, keep the heat moderate and stir continuously until the mixture reaches a boil.

Is this Toovar Kofta Karhi recipe gluten-free? As written, the recipe contains a small amount of whole wheat flour to help bind the dumplings, as well as yellow asafetida (hing), which is often compounded with wheat flour. To make this dish completely gluten-free, substitute the whole wheat flour with rice flour or extra chickpea flour, and ensure you are using a certified gluten-free asafetida powder.