Entree: India – Rayalaseema – రాగి సంగాటి ➤ Ragi Sangati (Hand-rolled finger millet dumplings traditionally eaten with a spicy lentil stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 2 cups (240 g) ragi (finger millet) flour
- 2 cups (480 ml) boiling water
- 1 tsp (5 g) salt, plus more to taste
- 1 tbsp (15 ml) neutral oil (vegetable or peanut)
- 1 cup (200 g) toor dal (split pigeon peas)
- 2 1/2 cups (600 ml) water for cooking dal
- 1/2 tsp (1.5 g) turmeric powder
- 1 medium (150 g) tomato, chopped
- 1 medium (140 g) onion, finely chopped
- 2 green chilies, slit lengthwise
- 3 cloves (9 g) garlic, minced
- 1 tsp (5 g) mustard seeds
- 1 tsp (2 g) cumin seeds
- 8–10 curry leaves (approx. 1 g)
- 1 tbsp (15 ml) tamarind paste or 2 tbsp (30 g) soaked, strained tamarind
- 1 tsp (4 g) jaggery or brown sugar
- 2 tbsp (30 ml) oil or ghee for tempering
- 1/2 tsp (1.5 g) red chili powder (adjust to taste)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. In a large heatproof bowl, combine the ragi flour and 1 tsp salt. Pour the boiling water gradually over the flour while stirring with a wooden spoon until a soft, slightly sticky dough forms. Add 1 tbsp oil and knead while still warm until smooth and cohesive.
2. Wet your hands and shape the dough into golf-ball–sized dumplings (sangati), about 1.5–2 inches (3–5 cm) in diameter. Place the formed sangati on a lightly oiled plate or banana leaf.
3. Arrange sangati in a steamer basket in a single layer and steam over boiling water for 12–15 minutes until firm and cooked through. Keep covered and warm.
4. Meanwhile rinse the toor dal until water runs clear. In a saucepan or pressure cooker, combine the dal, 2 1/2 cups water, and turmeric. Cook until the dal is very soft and breaks apart (about 20–25 minutes simmering or 2 whistles in a pressure cooker). Mash lightly and set aside.
5. Heat 2 tbsp oil or ghee in a skillet over medium heat. Add mustard and cumin seeds; when they pop, add curry leaves, chopped onion, garlic, and green chilies. Sauté until onion is soft and translucent.
6. Add chopped tomato and cook until softened. Stir in tamarind paste, jaggery, red chili powder, and a pinch of salt. Cook 2–3 minutes until the mixture is saucy.
7. Add the cooked dal to the tomato-onion mixture, combine and simmer 5–8 minutes to meld flavors. Adjust salt and spice; add a little water if too thick.
8. To serve, place 3–4 warm ragi sangati per person on a plate and ladle the hot pappu (spiced dal) over or beside the sangati. Garnish with chopped cilantro.