Toor Dal & Chana Dal Dumpling Recipe – Authentic Karnataka Style

Last Updated on 2 months by Neha Deshmukh

Toor Dal & Chana Dal Dumpling Recipe – Authentic Karnataka Style

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – these soft, flavorful dumplings from Karnataka. They’re called Hagalakai in some parts, and honestly, they’re pure comfort food. I remember my grandmother making these during festivals, and the aroma would fill the entire house. It’s a bit of work, but trust me, the result is so worth it.

Why You’ll Love This Recipe

These aren’t your average dumplings! They’re packed with protein from the dals, wonderfully spiced, and have a lovely texture. They’re steamed, making them a healthier option, and incredibly versatile. You can enjoy them as a snack, a light meal, or even as part of a larger spread. Plus, they’re naturally gluten-free and can easily be made vegan!

Ingredients

Here’s what you’ll need to make these delicious dumplings:

• ?? cup toor dal (approx. 150g)
• ?? cup chana dal (approx. 120g)
• ?? cup grated coconut (approx. 80g)
• 3 tbsp dill leaves (Shepu), chopped
• 2 tbsp coriander leaves, chopped
• Few curry leaves (about 10-12)
• 1 inch ginger, grated
• 2 green chilies, finely chopped (adjust to your spice preference!)
• 1 tsp cumin seeds
• Pinch of hing (asafoetida)
• ?? tsp salt (approx. 1 tsp, adjust to taste)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

Toor Dal & Chana Dal – The Protein Powerhouse

Toor dal (split pigeon peas) and chana dal (split chickpeas) are the stars of the show. They provide a lovely texture and a good dose of protein. Make sure your dals are fresh for the best results!

Coconut – Fresh vs. Dried & Regional Preferences

Freshly grated coconut is always best, if you can get it. It adds a beautiful sweetness and aroma. If you’re using dried coconut, soak it in a little warm water for about 10-15 minutes to soften it up. In some regions of Karnataka, they even use a mix of both!

Dill Leaves (Shepu) – A Unique Flavor Profile

Dill leaves, or shepu as they’re known in many Indian languages, are what give these dumplings their unique flavor. Don’t skip them! If you absolutely can’t find them, you can substitute with a little extra coriander, but it won’t be quite the same.

Hing (Asafoetida) – The Digestive Secret

Hing, or asafoetida, is a little goes a long way! It adds a savory depth and is known for its digestive properties. It can smell a bit pungent on its own, but it mellows out beautifully when cooked.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak ½ cup toor dal and ½ cup chana dal in plenty of water for at least 3 hours. I usually soak them overnight for convenience.
2. Once soaked, drain the dals really well. We don’t want any excess water.
3. Now, blend the soaked dals into a coarse paste. Don’t add any water while blending – the moisture from the soaking should be enough. You want a thick paste, not a smooth one.
4. Transfer the dal paste to a large bowl. Add the grated coconut, chopped dill leaves, coriander leaves, curry leaves, grated ginger, chopped green chilies, cumin seeds, hing, and salt.
5. Get your hands in there and mix everything really well. This is where you build the flavor, so make sure everything is evenly distributed.
6. Grease your palms with a little oil. This prevents the mixture from sticking to your hands.
7. Shape the mixture into small, cylindrical dumplings. About 1-2 inches long is a good size.
8. Arrange the dumplings in a steamer basket, leaving a little space between them so they don’t stick together.
9. Steam for 15-20 minutes, or until the dumplings are fully cooked and firm to the touch. You’ll know they’re ready when a toothpick inserted into a dumpling comes out clean.
10. Serve hot and enjoy!

Expert Tips

• Don’t over-blend the dal paste. A slightly coarse texture is what you’re aiming for.
• Taste the mixture before shaping the dumplings and adjust the salt and chili to your liking.
• If the mixture is too sticky, add a tablespoon of grated coconut.

Variations

• Spicy Kick: Add a finely chopped Serrano or Thai chili for extra heat. My friend, Priya, loves to add a pinch of red chili powder too!
• Sweet & Savory: Add a teaspoon of jaggery (gur) to the mixture for a touch of sweetness.
• Vegetable Boost: Grate in some carrots or zucchini for added nutrients.

Vegan Adaptation

These dumplings are easily made vegan! Just ensure you’re not serving them with ghee (clarified butter). Coconut chutney or majjige huli (a yogurt-based curry – use a plant-based yogurt alternative) are fantastic vegan accompaniments.

Gluten-Free Confirmation

Yes! These dumplings are naturally gluten-free, making them a great option for those with dietary restrictions.

Spice Level Adjustment

Feel free to adjust the number of green chilies to control the spice level. Remove the seeds for a milder flavor.

Festival Adaptations (e.g., offering during specific pujas)

These dumplings are often made during festivals like Ganesh Chaturthi and offered as prasad. They’re considered auspicious and a delicious way to celebrate!

Serving Suggestions

These dumplings are incredibly versatile. Here are a few ideas:

• With a dollop of ghee (clarified butter) – a classic!
• Served with coconut chutney.
• Paired with majjige huli (yogurt-based curry).
• As a snack with a cup of hot tea.

Storage Instructions

Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming or microwaving. They also freeze well – just wrap them individually in plastic wrap before freezing.

FAQs

What is the origin of these dumplings?

These dumplings are a traditional Karnataka recipe, with variations found across different regions. They’re believed to have originated as a simple, nutritious meal for farmers and laborers.

Can I make these dumplings ahead of time?

Yes! You can make the dumplings and steam them ahead of time. Store them in the refrigerator and reheat when needed.

What is a good substitute for fresh coconut?

Unsweetened desiccated coconut, soaked in warm water, is a good substitute.

Can I use a pressure cooker instead of a steamer?

You can, but steaming is preferred as it keeps the dumplings softer. If using a pressure cooker, use minimal water and cook for just one whistle.

How can I adjust the consistency of the dumpling batter?

If the batter is too wet, add a little more grated coconut. If it’s too dry, add a teaspoon of water at a time until it reaches the desired consistency.

Enjoy making these delicious Karnataka-style dumplings! Let me know how they turn out in the comments below. Happy cooking!