For the dumplings
1 cup millet flour or (bajri)
2 tbsp bharazi or toovar lilva
11/2 tsp ginger and garlic
3 tbsp spinach
1 tsp cayenne pepper
1/2 tsp cumin and coriander powder
1/2 tsp turmeric
1 tsp chili garlic sauce
1 tsp lemon pepper salt to taste enough water to bind a dough, then follow video instructions to see how I steamed the dumplings
2 to 3 cups boiled meat (keep aside to be ended at the end)
2 tbsp cup oil
1 tsp mustard seeds
1 tsp cumin seeds
1small onion sliced thinly
1 tbsp chili garlic sauce
1 tsp ginger and garlic
1/2 cup crushed tomatoes
1/2 tsp turmeric
1 tsp cayenne (optional)
1/2 tsp cumin and coriander powder salt to taste
2 tbsp tomato paste
2 potatoes peeled and cubed (optional)
2 cups spinach chopped (I used frozen)
1 14 oz can of toovar lilva (bharazi) (pigeon peas)
2 cups red kidney beans
1 1to 2 cans of coconut cream (depending on how much gravy you want in it)
2 tbsp fresh or dried fenugreek leaves
1 tbsp lemon pepper
1 tbsp gharam masala
1 to 2 cups pegion peas salt to taste
1 tsp lemon pepper Method: Bind the dough for the dumplings and cook them according to the video directions and keep them aside. In a large pot start with adding the oil, once that gets a little got then add the mustard seeds and cumin seeds, once the mustard seeds start crackling add the onion, ginger and garlic, and chili garlic sauce stir all this really well until the onion are golden brown, next add crushed tomatoes in it and stir well, next add the tomato paste and cook this mixture a little until the color changes to a darker maroon color. Now let’s add all the powdered spices in there making sure to stir so none of the spices burn, at this time you can add potatoes in it if you like, spinach goes in next, then add the pegion peas and kidney beans. Crush the dried fenugreek leaves and add that in there as well, next add the coconut cream in it and mix everything really well, at this time if you want more gravy then add another can of coconut milk, give this a taste test and adjust the taste according to your pallet. Finish it off with salt, lemon pepper and garam masala. Lastly add the meat and the dumplings in the pot and mix gently, cover and let it cook until the potatoes are fork tender. This can be frozen as well

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