These are dried yellow peas.

1 cup dried yellow peas ( washed and soaked over night)

1 medium size onion washed and finely chopped

3 medium size tomatoes, washed and finely chopped

2 Tablespoon corn or canola oil or your choice

1 teaspoon cumin seed

1/8 teaspoon fenugreek seed

1 teaspoon red chili powder/ or to your taste(optional or you can use less )

1 teaspoon red Kashmiri chili powder ( that add color  it not hot )

1/2 teaspoon turmeric powder

1/2 fresh lemon

1/4 cup coriander/ or cilantro leaves ,wash and finely chopped

salt to taste


1: Take soak dried peas, wash them well.  Place in pressure cooker with  about 3 cups of water and salt to taste.  Mix well.   Cook in pressure cooker on high heat for 4 whistles.  Let it cool for at least 20 minute before opening the pressure cooker.


Here they are  cooked and ready .

3:  Now let’s make the gravy.    Put a pan on medium low heat and add in 2 tablespoons of oil.   Once the oil is hot, add fenugreek seeds and  half of the cumin seed and let them fry fo 5 seconds.   Then add chopped onions with a pinch of turmeric, a pinch of red chili powder. and a pinch of salt   Mix very well. Add pinch of salt an let onion Cook until the onions get soft (may  be  4-7 minutes).

4: Add chopped tomato and let cook them very soft. Add the rest of the cumin, turmeric, chili powder, Kashmiri chili powder and salt to taste ( but remember that we added the salt to the peas to the pressure cooker so don’t add too much).   Add one and half cup water and let simmer.

4: Wash and strain the cooked peas .  Add them to the tomato/onion gravy and mix well.  Squeeze in the fresh lemon juice and add in the coriander/cilantro leaves.    Add 1/2 cup water if too thick and let it simmer for another 5-10 minutes.      Add additional lemon and salt to taste.    Garnish with coriander leaves   serve hot with our dumpling .

in  this picture, our soup is ready to eat .  But now we have to make the dumplings!



4 medium size potatoes

1 yam  (🍠 this kind not orange color one ) 

2 tablespoon chickpea flour ( also called  Besan flour to)

1/2 teaspoon turmeric powder

1 teaspoon whole cumin crushed with mortar and peastal

1/2 fresh lemon

2 tablespoon oil, corn or canola/ or oil of your choice

salt to taste


1 cup fresh or frozen green peas ( wash and crushed them)

1 cup fresh or frozen corn ( washed and crushed)

1-2 green chilis/ or you can use one (optional)

1 teaspoon  whole cumin crushed with mortar peastal

1/2 teaspoon turmeric powder

1/2  fresh lemon

1 teaspoon oil, corn or canola/ or your choice

salt to taste


1: Wash potatoes and yams wash and cut them in two halves.   Boil potatoes and yams in salted water for about 10-12 minutes.   Let them cool.  They should be soft but not mushy.

2 : Peel the skin off  the potatoes and yams. and  mesh them together. Then add salt, cumin, turmeric powder and squeeze juice from 1/2 lemon into the mixture.   Add the chickpea flour and knead the dough together for about 5 minutes.    Cover and set aside.


Here is a picture of the dough and stuffing.



1: Crush the  green peas, corn  and green chili (optional) together.   Put a pan on medium low heat  and add one teaspoon oil.  Let it get hot  and add in pea/corn mixture, then add crushed cumin,  lemon juice from 1/2 lemon and  add salt to taste.  Mix very well.   Cook for 3-4 minutes while stirring.   It should become soft and fragrant.

Look in this picture stuffing is ready .

Now the dough and stuffing is ready ,LETS  MAKE DUMPLINGS!

1:Put pan on stove very low heat and let get hot. Rub oil on your palms.   Take some of the dough and roll it into a golf ball size ball.   Then gently flatten flatten into a 3-4 inch pancake with your finger tips on an oiled cutting board.


2: Place a 1/2 tablespoon of stuffing in middle of the dough pancake then fold over gently into a 1/2 moon shape.   See picture below.

3: Now that the pan is hot, add oil and let it get hot.   Place dumpling in pan and let it cook for 3-4 minutes on each side until golden brown.

Our delicious gluten free dumplings are ready to eat  with our soup.

Now serve hot with our lentils soup,

Or you can eat cut them and place them in the soup.

Note: This is a very healthy, nutritious meal with plenty of  protein and fiber. It looks like a  long recipe but it is very easy .This is vegan, gluten free, dairy free, and nut free.





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