nepali

Himalayan Buckwheat Dumplings with Tomato Ghee Sauce

This simmered dish pairs buckwheat flour with ghee, crushed tomatoes and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

18 g Protein

106 g Carbohydrates

21 g Fat

19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

110g buckwheat flour 376 kcal
18g ghee 159 kcal
220g crushed tomatoes 70 kcal
8g garlic, minced 12 kcal
2g cumin seeds 8 kcal
2g Kashmiri chili powder 6 kcal
10g lemon juice 3 kcal
10g cilantro, chopped 4 kcal
2g salt 0 kcal
280g water 0 kcal

Cooking instructions

buckwheat floursaltwater
Mix buckwheat flour with salt and warm water to form a firm dough. Knead 2-3 minutes, cover, and rest 10 minutes.
buckwheat flour
Pinch off small pieces and roll into short logs or oval dumplings (finger-length). Dust lightly with flour to prevent sticking.
water
Bring a pot of water to a gentle boil. Drop in dumplings and cook until they float and feel tender, 4-6 minutes; drain.
gheegarliccumin seeds
Heat ghee in a pan. Add cumin seeds; sizzle 20 seconds. Add garlic and cook 20 seconds.
crushed tomatoesKashmiri chili powdersalt
Add crushed tomatoes, chili powder, and salt. Simmer until thick and glossy, 4-5 minutes.
lemon juicecilantro
Toss dumplings in the sauce. Finish with cilantro and lemon juice; serve hot.