This rich dish features chickpea-flour dumplings, a Sindhi specialty.
- Kosher salt, to taste
- 1 cup chickpea flour
- 1⁄2 cup finely chopped cilantro
- 1⁄3 cup canola oil, plus more for frying
- 1⁄4 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
- 1⁄2 tsp. ground turmeric
- 1 (2") piece ginger, peeled and grated
- 1⁄4 cup finely chopped cilantro
- Cooked basmati rice
Boil a 6-qt. saucepan of salted water. Mix flour, cilantro, 1⁄4 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 1⁄2" dumplings; fry until crisp, 2-4 minutes; drain.
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 1⁄2 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.