Lentil Dumplings in a Vegetable Stew from 660 Curries by Raghavan Iyer

Ingredients

• 2 tablespoons finely chopped fresh cilantro leaves and tender stems
• 1 teaspoon black or yellow mustard seeds
• 1 tablespoon unrefined sesame oil or canola oil
• 1 medium-size red or green bell pepper, stemmed, seeded, and cut into 1-inch pieces
• 1 small red onion, cut into 1-inch chunks
• 15 to 20 medium-size to large fresh curry leaves
• 1½ teaspoons coarse kosher or sea salt
• ½ teaspoon ground asafetida
• 1 tablespoon tamarind paste or concentrate
• 1 tablespoon Sambhar masala
• ¼ cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones
• 1 recipe Lentil Dumplings (see Step 1)