Dharan Ji Kadhi (Chickpea-flour Dumplings in Spiced Tomato Sauce)

Chickpea-flour Dumplings in Spiced Tomato Sauce (Dharan Ji Kadhi)

Chickpea-flour Dumplings in Spiced Tomato Sauce (Dharan Ji Kadhi)

This rich dish features chickpea-flour dumplings, a Sindhi specialty.Ariana Lindquist

This rich dish features chickpea-flour dumplings, a Sindhi specialty.

Dharan Ji Kadhi (Chickpea-flour Dumplings in Spiced Tomato Sauce)
This rich dish features chickpea-flour dumplings, a Sindhi specialty.
Yield: serves 4-6

Ingredients

  • Kosher salt, to taste
  • 1 cup chickpea flour
  • 12 cup finely chopped cilantro
  • 13 cup canola oil, plus more for frying
  • 14 cup plain yogurt
  • 2 serrano chiles, stemmed, seeded, and minced
  • 1 large white onion, minced
  • 2 tsp. coriander seeds
  • 1 tsp. black mustard seeds
  • 1 tsp. cumin seeds
  • 8 curry leaves
  • 3 dried chiles de arbol
  • 1 ( 15-oz). can whole peeled tomatoes, crushed
  • 12 tsp. ground turmeric
  • 1 (2") piece ginger, peeled and grated
  • 14 cup finely chopped cilantro
  • Cooked basmati rice

Instructions

  1. Boil a 6-qt. saucepan of salted water. Mix flour, cilantro, 14 cup oil, yogurt, half each of the serranos and onions, plus salt in a bowl to make a dough. Divide and roll dough into four 4"-long logs. Add to water; simmer, covered, until firm, 4-6 minutes. Transfer to paper towels. Wipe pan dry; add enough oil to reach a depth of 2". Heat until a deep-fry thermometer inserted in the oil reads 350°. Slice rolls into 1 12" dumplings; fry until crisp, 2-4 minutes; drain.
  2. Heat remaining oil in a 4-qt. saucepan over medium-high heat. Add coriander, mustard and cumin seeds, curry leaves, and dried chiles; cook until seeds pop, 1-2 minutes. Add remaining serranos and onions, plus tomatoes, turmeric, and ginger; cook until caramelized, 5-7 minutes. Add 1 12 cups water; bring to a boil. Reduce heat to medium; cook until thick, 6-8 minutes. Add dumplings and salt; heat. Garnish with cilantro. Serve with rice.