Printed September 2, 2026
Curried Lentil Dumplings in Broth
Thick leftover dal becomes the filling for delicate dumplings that poach in a fragrant broth. Indian comfort food meets Chinese soup dumpling logic.
Ingredients
- 2 cups leftover dal or thick lentil curry
- 20 round dumpling wrappers
- 4 cups vegetable or chicken stock
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1 tablespoon ghee or oil
- Fresh cilantro for garnish
- 1 fresh green chili, sliced
- Lemon wedges for serving
- Salt to taste
Preparation
Leftover dal is often too thick to enjoy as soup the next day, but too precious to discard. This recipe borrows the dumpling-making tradition from East Asia and stuffs each wrapper with spiced lentils, creating little packages that cook in a light, aromatic broth.
The result is something entirely new—not quite Indian, not quite Chinese, but absolutely delicious in its hybrid identity.
Preparation
- If your leftover dal is very liquidy, simmer it for a few minutes to thicken. It should be paste-like. Let cool slightly.
- Place a dumpling wrapper on a clean surface. Add about 1 tablespoon of dal to the center.
- Wet the edges of the wrapper with water and fold in half, pressing to seal. Pleat the edges if desired, or simply press with a fork.
- Repeat with remaining wrappers and dal. Place finished dumplings on a parchment-lined tray.
- In a pot, heat ghee over medium heat. Add cumin seeds and cook until fragrant (30 seconds).
- Add ginger and garlic, cook for 1 minute, then add stock and turmeric. Bring to a gentle simmer.
- Carefully add dumplings to the broth. Simmer for 4-5 minutes until wrappers are tender and translucent.
- Taste broth and adjust salt as needed.
Serve in bowls with several dumplings per person, garnished with fresh cilantro and sliced green chili. Squeeze lemon juice over each bowl just before eating. The dumplings should be tender, the filling warm and spiced, the broth light but flavorful.
