Afghan Dumpling Sauce (Mantu or Mantoo Sauce)

mantoo
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mantu

This sauce is the key to one of the most comforting dishes in my life, which is Afghan Dumplings, also knows as Mantu or mantoo. My Dumplings Many Ways recipe can be adapted easily to any flavor preference so I would recommend starting with that recipe and this sauce being your first pairing with it.

PREP TIME: 5 minutes l COOK TIME: 20 minutes l TOTAL TIME: 25 minutes

Ingredients

Lentil Mix

  • 1 cup split chana daal (split chick peas lentils)

  • 2 cups water

  • 1/2 cup tomato puree

  • 1 clove garlic, finely minced

  • 1 teaspoon mint powder or 5 freshly chopped mint leaves

  • Salt, to taste

Sauce Base

  • 1 cup sour cream or whole milk yogurt

Lentils ready for cooking

Lentils ready for cooking

Directions

  1. Place water in small pot, non-stick is recommended, and bring to boil.

  2. Wash lentils by rinsing at least 2 times in cold water

  3. Once water has come to a boil, add lentils and turn stove down to medium heat. Stir occasionally and keep an eye on these as the water tends to overflow.

  4. Test lentil doneness in 10mins and once they have become al-dente, add in tomato puree, garlic and salt. If your lentils are slightly thicker, they may need more time and water so adjust if necessary. In the end you want the consistency to be similar to that of a bean chili.

  5. Add in mint powder or mint leaves right before serving.

The classic way of serving mantu is by creating a thin layer of yogurt or sour cream at the base of your serving platter or plate, placing mantoo on top, adding the lentil sauce on top (this is your space to make it look pretty) and any spices you may like. My go to is always chili powder and a few drops of vinegar for that tang! Garnish with scallions cut on the diagonal if you like.

 

Food, HealthTripti Kumar-Ghumandumpling, mantoo, lentils, afghan, food1 Comment