Rajasthani chickpea dumpling curry

Once I got married, my mother-in-law made me her, proper Rajasthani, version of a dish my own mother’s family had been cooking for years. Rajasthan is a desert, so you can’t always find fresh ingredients and dishes would often be conjured up from larder ingredients. These little dumplings (gatta) based on my mother-in-law’s are cooked in a simple but incredibly tasty yogurt and tomato sauce which is based on the one my mother made. It is fun to make, easy, cooks in 20 minutes and is exquisite. I crave it if I haven’t eaten it for a while. I eat this with simple plain rice; any other dish just distracts me from my pleasure.