Spinach and Mung Bean Dumplings
- 1 cup yellow split mung bean dhal
- ½ cup fresh spinach, chopped
- 1 teaspoon fresh cilantro, chopped
- 1 inch fresh ginger (grated)
- ⅛ teaspoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon ground cumin
- Ghee or sunflower oil for deep frying
- Chutney of your choice (for accompaniment)
- Clean and soak mung beans in water for about 4 hours. Make sure the beans are covered by at least 2 inches of water. Drain and rinse.
- Make the paste in a food processor by putting the beans in the food processor with ½ cup of water and processing for 5-6 minutes, turning the machine on and off every 20 seconds.
- Scrape down the sides of the processor several times. The texture should be light and fluffy and the consistency should be thick.
- Stir in the remaining ingredients except the oil and the chutney. Do not over-blend or the dumplings will be very hard.
- Heat the oil to 375 °F in a large deep pan or deep-fryer.
- Drop heaping teaspoons of the batter into the hot oil, about 10 at a time, turning often so all sides are well cooked. Cook for 4-5 minutes.
- Remove with a slotted spoon and drain on paper towels. Serve with a spice-and-fruit chutney. Dumplings can be served as an appetizer before the main meal.