• Prep Time 15-20 minutes
  • Cook Time 20-25 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Green peas and green gram dumplings cooked in a yogurt gravy


  • Sour yogurt – 1½ cups
  • Besan (gram flour) – 3 tablespoons
  • Vegetable oil – 4 tablespoons
  • Mangodi – ½ cup
  • Fenugreek seeds – ½ teaspoon
  • Brown mustard seeds – ½ teaspoon
  • Cumin seeds – 1 teaspoon
  • Curry leaves – 6-8 no
  • Dried button red chiles, stemmed – 4 no
  • Garlic cloves, chopped – 5 no
  • Asafoetida – a pinch
  • Shelled green peas – ½ cup
  • Red chile powder – 1 teaspoon
  • Ground turmeric – ½ teaspoon
  • Sugar – ½ teaspoon
  • Table salt – 2 teaspoons



  1. In a bowl whisk the yogurt and gram flour well. Add 3 cups water and whisk again. Set aside.
  2. Place a non stick pan over medium heat and pour in the oil. When small bubbles appear at the bottom of the pan, add the mangodi and sauté for 2 minutes or till light brown.  Drain with a slotted spoon and place on an absorbent paper.
  3. In the same oil add the fenugreek seeds, mustard seeds, cumin seeds, curry leaves, button red chiles and garlic and sauté for 1 minute.
  4. Add the asafetida, peas, mangodi, chile powder and turmeric and sauté for 30 seconds.  Add ¼ cup water and cook on low heat for 2 minutes.
  5. Add the yogurt mixture and mix.  Add the sugar and the salt and stir. Bring the mixture to a boil and simmer for 10 minutes or till thickened. Take the pan off the stove top and transfer into a serving bowl.
  6. Serve hot.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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