Chickpea Dumplings in Chickpea Sauce – Ganthiya Nu Shaak

Posted in Soups and Stews

This stew has the distinctive combination of sweet and sour flavors that is a feature of Gujrati cuisine. In my home back in India, my family was not too crazy about sweetness in our savory dishes so my mother only used it in certain dishes because it made those dishes all the more unique, like this one. It was a staple in our house growing up and I am thrilled that I was able to adapt it to whole-food, plant-based and yet retain the flavors.

Chickpea Dumplings in Chickpea Sauce – Ganthiya nu Shaak

Print recipe


Chickpea Dumplings in Chickpea Sauce – Ganthiya nu Shaak
This stew has the distinctive combination of sweet and sour flavors that is a feature of Gujrati cuisine. In my home back in India, my family was not too crazy about sweetness in our savory dishes so my mother only used it in certain dishes because it made those dishes all the more unique, like this one. It was a staple in our house growing up and I am thrilled that I was able to adapt it to whole-food, plant-based and yet retain the flavors.

Ingredients

  • FOR THE DUMPLINGS
  • 1 cup chickpea flour
  • 1 tablespoon ground coriander
  • 1/2 tablespoon ground cumin
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon asefetida
  • 1 tablespoon tahini
  • 1/3 cup plant-based milk (unsweetened, unflavored)
  • For the SAUCE
  • 1/2 teaspoon black mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/8 teaspoon asefetida
  • 3-4 leaves curry leaves
  • 3-4 pieces dried mangosteen (or 1 tablespoon lemon juice)
  • 1 tablespoon pure jaggery (or 1 tablespoon pure cane sugar)
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground black pepper
  • 1/2 cup plant-based milk (unsweetened, unflavored)
  • 1/2 cup chickpea flour
  • 1/2 teaspoon sea salt
  • 1 tablespoon fresh cilantro (chopped)

Directions

To make the dumplings
1. In a mixing bowl, add the flour, cumin, coriander, turmeric, cayenne, salt and asafetida.
2. Add the tahini and mix in the ingredients until the tahini is incorporated with the flour into a loose crumble. Add the milk a little at a time until the dough starts to bind. The mixture should bind into a dry dense dough.
3.
Pinch the dough off in small clumps and roll the clumps into ¼-inch-thick strips. Using a dough scraper or a knife, cut the dough into 2-inch-long strips.
Chickpeas noodles uncooked
To make the sauce
4. In a saucepan, add the mustard seeds and cumin seeds and roast on medium low heat for 2 to 3 minutes, until the seeds start to crackle. Add the asefetida and mix well. Add 3 cups of water and bring to a boil.
5. Add the curry leaves, mangosteen, jaggery, coriander, cumin, turmeric, cayenne, black pepper. Continue to cook for 2 minutes to merge the flavors.
6. Add the dumplings to the water. Continue to simmer until the dumplings are cooked to the core, about 15 minutes. Test by tasting or cutting a dumpling in half. If the core is hard, continue to cook for another 5 to 10 minutes.
7. In a bowl mix together, the milk and chickpea flour. Add the slurry to the sauce a little at a time, while stirring constantly to avoid clumps. Continue to cook until the sauce thickens, about 5 to 7 minutes.
8. Add the salt. Taste and adjust seasoning. Garnish with cilantro and serve warm with steamed brown rice.

Leave a Reply