Chunky Vegetable Dahl Stew with Whole Wheat Dumplings

First we will make the dumplings. Make the dough just like you would make chapatis by adding all the ingredients into a bowl and mixing together using a little water at a time until you have a nice dough that is not too sticky. Then begin rolling the dough into small individual bite sized balls.

Most pressure cookers come with an extra stainless steel steamer plate/bowl that fits inside the pressure cooker for steaming food items. If you do not have one of these, you can also use any stainless steal steamer tool that is meant to be place in a pot. Fill the plate with all the dough balls and pressure steam the dumplings for 20 minutes. When they are done take them out of the pot and set aside.

Next peel and chop the carrots and sweet potato. Chop them into big chunks. Then add into the pressure cooker the chopped veggies, dried dahl, 4 cups of whey and 1 tsp of turmeric powder. Close the lid and pressure cook for 10 minutes after hearing the whistle.

When your dahl and vegetables are done it is now time to prepare the chaunch. Heat 1 tbsp of ghee in a sauce pan and add the mustard and cumin seeds. When the seeds begin to spatter add the chopped fresh ginger. Fry for about 20 more seconds and then add the chaunch to the dal and veggie pot.

Now add 4 cups of water, bunch of raw spinach, all the prepared dumplings, 1 cup dried pasta and 1 tbsp brown sugar to the pot and cook on medium low flame for another 10 minutes or until the pasta is cooked through fully.

Now you are ready to offer to Kṛṣṇa with love and devotion!