Instructions

To make besan dumplings:

1. Sift the besan (chickpea flour) to ensure there are no lumps.


2. In a medium size skillet on medium-low flame, dry roast besan until it turns golden and smells fragrant. Transfer into a bowl and keep aside.


3. In the same pan, heat oil on medium heat. Add mustard & cumin seeds and once the seeds start to splutter, add green chilies, curry leaves, turmeric, and salt. Mix well.


4. Stir in water and bring the mixture to a boil. Add the roasted besan (chickpea flour) in slowly and whisk thoroughly to make sure that there are no lumps. Keep stirring until the mixture thickens and starts to pull away from the sides, about 3 - 5 minutes.


5. Remove onto a greased plate, cut into squares and let cool.

To make Billala Pulusu:

1. Heat oil in a medium pan on medium heat. Add cumin seeds and cook till they start to splutter, add onions and sauté till light brown (about 4-5 minutes).


2. Stir in chili powder, ground coriander, cumin, & fenugreek, and salt. Cook for about 1 minute till the spices areuntil fragrant., about 1 minute.


3. Add the tamarind paste and water. Bring the mixture to simmer on medium flame. Lower the heat, cover and simmer for about 12-15 minutes. If the gravy seems too thick, add more water and cook until heated through.


4. Add the besan dumplings and simmer for another 5-7 minutes.


5. Sprinkle with chopped cilantro. Serve with rice or roti.