Wednesday, June 19, 2013

Nuchchinunde(Lentil Dumplings)

This is a protein rich low fat steamed dumpling containing two or more lentils and a few herbs and spices. Very popular in old Mysore province of Karnataka State. Meena tried this with Tuvar Daal, Moong Daal and Chana Daal. Conventional Nuchchinunde has added Dill(Sabbasige soppu) but I prefer just Coriander leaves and she obliged me by not adding Dill leaves. Besides, she didn't have stock of Dill leaves in the first place!

Try these healthy tasty dumplings. Green or white coconut based chutney goes well with these. The same batter can be used for making vadas but you may need to add some rice flour to achieve the crispness.
1. Tuvar Daal - 1/2 cup
2. Chana Daal - 1/2 cup
3. Moong Daal - 1/2 cup
4. Salt - To taste
5. Grated Coconut - 1/2 cup
6. Green Chillies - 3-4 minced
7. Ginger - 1" piece minced
8. Turmeric Powder - 1/4 Tsp
9. Coriander leaves - A handful chopped
10. Dill(or Methi) leaves - A handful chopped
11. Coconut bits(Chopped) - A handful optional
Soak the daals for 2-3 hours.
Grind grated coconut, ginger and green chillies to a chutney.
Add the soaked lentils and grind coarsely.
Add chopped greens, optional coconut bits and salt to taste.
This batter should be thick.
Shape into oval dumplings and steam for 10-15 mins.
Serve with chutney of your choice or with plain curds.

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