Hearty Vegetable Stew with Ragi Dumplings

1Heat vegetable oil (2 tablespoons) in a large pot over medium heat. Add mustard seeds (1 teaspoon) and cumin seeds (1 teaspoon); cook until they start to pop, about 1 minute.

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

3Stir in turmeric powder (½ teaspoon) and chopped tomatoes (2 medium). Cook until tomatoes (2 medium) soften and release their juices, about 5 minutes.

4Add diced potatoes (2 medium) and chopped cabbage (2 cups) to the pot. Stir to combine.

5Pour in 3 cups of water (4 cups) and bring the mixture to a boil. Reduce heat to low, cover, and simmer until vegetables are tender, about 15 minutes.

6While the stew simmers, prepare the ragi dumplings. In a mixing bowl, combine corn flour (½ cup), ragi flour (½ cup), chana flour (¼ cup), salt (½ teaspoon), and black pepper (¼ teaspoon).

7Gradually add 1/2 cup of water (4 cups) to the flour mixture, stirring continuously until a thick dough forms. The dough should be firm but pliable.

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

9Once 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.

10Taste the stew and adjust salt (½ teaspoon) and pepper as needed.

11Serve hot, garnished with freshly chopped coriander leaves.