Hearty Vegetable Stew with Ragi Dumplings

1.Heat vegetable oil in a large pot over medium heat. Add mustard seeds and cumin seeds; cook until they start to pop, about 1 minute.

2.Add the chopped onions and sauté until translucent, about 3-4 minutes.

3.Stir in turmeric powder and chopped tomatoes. Cook until tomatoes soften and release their juices, about 5 minutes.

4.Add diced potatoes and chopped cabbage to the pot. Stir to combine.

5.Pour in 3 cups of water and bring the mixture to a boil. Reduce heat to low, cover, and simmer until vegetables are tender, about 15 minutes.

6.While the stew simmers, prepare the ragi dumplings. In a mixing bowl, combine corn flour, ragi flour, chana flour, salt, and black pepper.

7.Gradually add 1/2 cup of water to the flour mixture, stirring continuously until a thick dough forms. The dough should be firm but pliable.

8.Using wet hands, shape the dough into small dumplings, about 1-inch in diameter.

9.Once the vegetables are tender, gently drop the dumplings into the simmering stew. Cover and cook for an additional 8-10 minutes, or until the dumplings are cooked through and float to the surface.

10.Taste the stew and adjust salt and pepper as needed.

11.Serve hot, garnished with freshly chopped coriander leaves.