| Prep Time | 30 Minutes |
| Cook Time | 1 Hour |
| Servings |
4 Servings
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Ingredients
For the dumplings:
- 1 cup Ecolife Ⓡ Split Pigeon Peas
- 1 cup finely chopped kale
- ¾ cup flour
- 2 teaspoons garam masala or curry powder
- 1 teaspoon fine sea salt
For the sauce:
- 2 tablespoons grapeseed or avocado oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1-2 serrano peppers minced
- 1 piece fresh ginger peeled and minced
- 1 tablespoon garam masala or curry powder
- ½ teaspoon turmeric
- ½ teaspoon fine sea salt
- 1 can diced tomatoes 14-ounce
- 1 cup cauliflower florets
- Cooked basmati or jasmine rice for serving
Ingredients
For the dumplings:
For the sauce:
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Instructions
- In a medium saucepan combine peas and 3 cups water. Bring to a boil, cover, and reduce heat to simmer until peas are soft, 30-40 minutes. Cool completely.
- In a medium bowl combine peas, kale, flour, garam masala or curry powder, and salt. Stir well. Using a ⅓ cup measure portion mixture and shape into football-shaped dumplings. Refrigerate while you prepare the sauce.
- In a large skillet heat oil over medium. Add onion and cook, stirring, until softened, 6-8 minutes. Add garlic, peppers, ginger, garam masala or curry powder, turmeric, and salt and cook, stirring, 1 minute more. Stir in tomatoes, cauliflower, and 1 cup water. Bring to a simmer, cover, and cook until cauliflower is very soft, about 10 minutes. Transfer to a blender and puree.
- Pour tomato mixture back into skillet, adding ½ cup water if the sauce is too thick. Add dumplings. Bring to a gentle simmer, cover, and cook until dumplings are heated through, about 10 minutes.
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