Indian Ragi Mudde with Lentil Sambar

Ingredients

• 1 1/2 cups finger millet (ragi) flour
• 4 cups water, divided
• 1 cup split pigeon peas or red lentils
• 3 tbsp neutral oil
• 1 small onion, diced
• 2 tomatoes, diced
• 2 tbsp sambar powder
• 1 tbsp tamarind paste
• 1 tsp black mustard seeds
• 10 curry leaves
• 1/2 tsp ground turmeric
• 2 green chilies, slit
• 1/4 cup chopped cilantro
• Salt

Steps

1. Rinse the lentils and simmer them in 3 cups water with the turmeric for 25 minutes, until completely soft, then mash them roughly.
2. Add the onion, tomatoes, chilies, sambar powder, tamarind, and 1 1/2 teaspoons salt, and simmer for 15 minutes, until the vegetables are tender and the sambar has thickened.
3. Heat the oil in a small pan, add the mustard seeds, wait until they pop, then add the curry leaves for 10 seconds and pour the tempering into the sambar. Stir in the cilantro.
4. For the mudde, bring 3 cups of water to a rolling boil in a heavy pot with 1 teaspoon salt.
5. Whisk 1/4 cup of the ragi flour into 1/2 cup cold water and stir it into the boiling water to make a thin slurry base, then simmer for 3 minutes.
6. Add the remaining flour all at once in a mound in the centre, cover, and let it steam undisturbed over low heat for 5 minutes without stirring.
7. Now beat it hard with a sturdy wooden stick or spoon for 5 to 8 minutes, pressing out every lump against the side of the pot, until it forms a single smooth, elastic mass.
8. Wet your hands and shape the hot dough into balls. Ragi mudde is swallowed in pieces rather than chewed, so keep it smooth and dip each piece into the sambar.

Allergen note: Contains gluten, soy and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.