Karnataka · Lunch, Dinner
Ragi mudde with sambar
Steamed finger-millet dumplings served with a no-onion drumstick sambar.
- Calories
- 502 kcal
- Protein
- 17 g
- Carbs
- 90 g
- Fat
- 9 g
- Prep
- 15 min
- Cook
- 25 min
Per serving, for one person.
Contains: gluten, mustard.
Ingredients
- 70 g Ragi flour
- 40 g Toor dal
- 60 g Drumstick (moringa pods)
- ½ tomato Tomatoes
- 1 tsp Tamarind paste
- 1 tsp Sambar powder
- ¼ tsp Mustard seeds
- 2 g Curry leaves
- 1 tsp Asafoetida (hing)
- ¼ tsp Turmeric
- ½ tbsp Sunflower oil
- ¼ tsp Salt
Method
- Stir the ragi flour into a pan of boiling water and cook, stirring vigorously, for 5 minutes until it forms a stiff, glossy mass.
- Shape the hot dough into smooth balls while warm (wet your hands to prevent sticking).
- Simmer the toor dal until soft, then add the drumstick, tomato, tamarind, sambar powder and turmeric, and simmer 12 minutes.
- Heat the oil, splutter mustard seeds, curry leaves and asafoetida, and stir into the sambar.
- Season with salt and serve the ragi mudde with the hot sambar.
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