CURRY TOMATO SAUCE:
2 Tbsp vegetable oil
2 tsp coriander seeds
1 tsp mustard seeds
1 tsp cumin seeds
1 serrano pepper, minced
½ onion, minced
1½ Tbsp curry powder
1 (28 ounce) can whole tomatoes, crushed (pelati)
1 cup water
½ tsp turmeric powder
1 tsp each ginger powder and peanut butter (optional)
CHICKPEA DUMPLINGS:
1 cup chickpea flour
1 serrano chille, minced
½ onion, minced
½ fresh cilantro, chopped
¼ cup vegetable oil
⅓ cup yogurt, dairy or non-dairy
1 tsp salt
1 tsp peanut butter (optional)
a pinch of baking powder
Instructions
CURRY TOMATO SAUCE:
Heat 2 Tbsp vegetable oil in a pan over medium-high heat. Add coriander, mustard and cumin seeds, and cook until seeds pop, about 1 minute.
Add one serrano pepper, ½ the onion and curry powder and saute until softened.
Add crushed tomatoes together with juice, water, turmeric powder and ginger powder. Cook until it has thickened up, about 10 minutes.
Add chickpea dumplings to the sauce, cover and simmer for about 10 minutes or until dumplings are cooked through.
CHICKPEA DUMPLINGS:
Combine all ingredients. Form into walnut-size balls or drop with a spoon into hot sauce.