Steamed Chickpeas & Methi Dumplings Kurma

I was planning for making some sundals with chickpeas yesterday for our snacks,finally i decided to make  them as a guilt free snacks,yep as a steamed dumplings with soaked and grounded chickpeas along with fresh methi leaves and few spices, after having some dumplings for evening snacks with hot chilly sauce, there were some leftovers, instead of having again for snacks those leftover dumplings i simply prepared this super tempting kurma with those chickpeas and methi dumplings..This kurma suits prefect as a side dish for both rice and rotis, we had them for our lunch with rice and bhindi fry, everyone at home enjoyed thoroughly this super delicious healthy kurma...Sending to my own event CWS-Chickpeas guest hosted by Sukanya of Saffronstreaks,Cooking With Leftovers guest hosted by Veena,event by Kalyani,&Vardhini's U event..
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For Dumplings:
3cups Soaked chickpeas

1cup Methi leaves (chopped)

3nos Garlic cloves

1/4tsp Asafoetida powder

1no Onion (chopped)

1/2tsp Grated ginger

4nos Dry red chillies

Salt

Few coriander leaves (chopped)

Grind the soaked chickpeas,garlic cloves, asafoetida powder,dry red chillies as a coarse paste, finally add the chopped onions,chopped coriander leaves,chopped methi leaves,grated ginger and salt, mix everything well..

Make small lemon sized balls from the grounded paste and steam cook them for 10-15minutes in an idly cooker..

For Kurma:

10-15nos Steamed chickpeas & methi dumplings

1no Onion (chopped)
1no Tomato (chopped)
3nos Green Chillies (slit opened)
1/2tsp Garam masala powder
1tbsp Coriander powder
1/4tsp Turmeric powder
2nos Bayleaves
1tsp Ginger garlic paste
2tbsp Coriander leaves (chopped)
Salt
Oil

To Grind:
1tsp Peppercorns
1tsp Cumin seeds
1tsp Fennel seeds
1/4cup Grated coconut
1tbsp Poppy seeds

 Grind all the ingredients from the list 'to grind' as fine paste and keep aside...

Heat enough oil in a kadai, add the bay leaves and fry until they turns brown, add immediately the chopped onions, chopped tomatoes,slit opened green chillies, ginger-garlic paste and saute everything well until the raw smells goes away... cook everything in simmer for few minutes with coriander powder,garam masala powder,turmeric powder;grounded paste with lid closed...finally add enough water to the kadai and cook in medium flame for few minutes..once the kurma turns thickens,drop gently the steamed balls,cook for few more minutes,put off the stove and add the coriander leaves..

Serve hot as rotis & rice..