Number: Around 50
Time taken: 45 minutes in all other than soaking
Nuchinunde is a kannadiga delicacy from Bangalore and Mysore. This is an excellent Breakfast and also lunch box dish. These dumplings are prepared with dals in combination with some greens which is in a way one way to consume some veggies for breakfast. Here is my version of Nuchinunde:
What you need to have:
1. Pigeon dal/Toor 1 cup
2. Bengalgram dam (chana dal – 2 tablespoons
3. Green chili – 4-5
4. Ginger – 1′ piece
5. Fresh grated coconut – 2 Tablespoons
6. Asafoetida powder (hing) – 1 Teaspoon
7. Curry leaves – 2 sprigs
Ingredients of Dal dumplings
What you do with what you have:
1. Soak both toor dal and Bengalgram dal in water together for about 4 hours and drain it out in a collander and keep aside.
2. Grind it along with ginger, green chili, coconut, cumin and required quantity of salt to a medium coarse consistency. Add 2 tablespoons of cilantro to the grind dal and keep it aside.
Ingredients of garnishing:
1. Chopped onions – 1/2 cup
2. Chopped methi leaves – 1/2 cup
3. Chopped cilantro & curry leaves – 1/3 cup
3. Divide the dough into 3 equal parts and add chopped onions to a part of it, and chopped methi leaves to another part of it and add chopped onions to the part of it and shape it into either round or oval shaped balls.The outer most round of dumplings being cilantro & curry leaves, the middle being onion mix and the inner most is the methi leaves mixed dumplings.
4. Steam these dumplings in the idli steamer or the cooker as you steam idli with out placing the weight of the cooker. Close the lid and steam it for about 25 minutes or till done.
Dal dumplings being steamed
5. Enjoy with either Majjige huli or with coconut chutney of your choice. We relished with Onion chutney.
Ready to serve dal dumplings with chutney
Good to remember:
1. Soaking dals in water till it is smooth is very important.
2. Grinding dal without water will make the dumplings perfect.
3. Add any greens of your choice – Mint and Dill are some alternatives.