Recipe for Steamed Lentil and Soybean Dumplings
Today´s recipe is Steamed Lentil and Soybean Dumplings. This recipe is inspired by a breakfast dish called Nuchinunde, commonly made in the Indian state of Karnataka.
Nuchinunde is made by combining a couple of lentils and spices. The lentils are soaked, ground, and combined with dill leaves and grated coconut. Small dumplings are then made and steamed. It is a healthy and protein-rich vegetarian breakfast. It is usually served with melted ghee and chutney. You can check out its recipe here.
The recipe I have created is similar to Nuchinunde. I have slightly changed the ingredients. Nevertheless, this dish is delicious and makes for a hearty breakfast.
You can check out these chutney recipes that pair well with these dumplings.
For simplicity, I will call my dish Steamed Lentil and Soybean dumplings. So, let us start with the recipe.
Please note that, with this recipe, you can make around 20 dumplings.
Equipment Needed:
- Steamer: https://amzn.to/3N3SW41
- Mixing Bowl: https://amzn.to/42dy3YD
- Mixer Grinder: https://amzn.to/3PSsEC2
- Cutting Board: https://amzn.to/3n9IXjM
- Knife Set: https://amzn.to/3FDcojG
Ingredients needed for Lentil and Soybean dumplings:
- Soybeans: 3/4 Cup
- Chana Dal ( Split Chickpea Lentils): 1/2 Cup
- Masoor Dal (Red Lentils): 1/2 Cup
- Rice: 1/2 cup
- Fennel Seeds: 1 tablespoon
- Dry Kashmiri Red Chilies: 3
- Dil Leaves: Chopped; 4 teaspoons
- Grated Coconut: 1/2 cup
- Salt: 1 1/2 teaspoons, or as per taste
- Water: for washing and soaking the lentils, adjusting the batter consistency, and steaming the dumplings
Ingredient Sourcing in Germany:
You can find all the ingredients needed for this recipe from any Indian shop near you or the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.
However, I would like to add some notes about buying coconut in Germany. I have noticed that the coconuts that we get in supermarkets in Indian or Turkish shops are not always fresh. To avoid disappointment, I have found two alternatives. The first one is a product called Kokosraspel. This is dry, grated coconut and is easily available in German supermarkets as well as in Indian shops. You can directly use it in chutneys or in recipes such as this one. However, for making dishes like coconut rice, this is not suitable. This brings me to the second product, which is frozen grated coconut. This is commonly available in Indian stores. It has to be thawed before use and tastes amazing. It is the better of the two choices and suitable for all Indian coconut-based recipes like gravy, chutney, coconut rice, garnishing over upma/poha/dhokla, etc
Method to make Lentil and Soybean dumplings:
Wash soybeans, chana dal, masoor dal and rice and soak them in water along with fennel seeds and dry red chillies overnight.
The next day, the lentils and soybeans will swell.
Remove the excess water and grind everything to a fine paste with as little water as possible. To this ground mixture, add salt, grated coconut and dill leaves.
Take small portions and shape them in the form of cylinders. The mixture may feel loose, but don’t worry. After steaming, it will retain its shape. Place the dumplings on a greased steamer plate.
Meanwhile, boil water in a steamer. When the water comes to a full boil, place the steamer plates inside the steamer and steam the dumplings on high heat for around 15 minutes.
After 15 minutes, take them out and serve.
Just like Nuchinunde, these dumplings pair well with ghee. Pour a few spoons( as per your preference) on the dumplings and enjoy them with your favourite chutney.
In this picture, I have served these dumplings with tomato-onion-capsicum chutney. You can find its recipe here.
To check out other recipes from my kitchen, click here.
Here is the recipe in printable format:
Steamed Lentil and Soyabean Dumplings
Equipment
- Mixing bowl
- Steamer
- Knives and Cutting Board
- Mixer grinder
Ingredients
Ingredients needed to make Steamed Lentil and Soyabean Dumplings
- ¾ cup Soybeans
- ½ cup Chana Dal ( Split Chickpea Lentils)
- ½ cup Masoor Dal (Red Lentils)
- ½ cup Raw Rice
- 1 tbsp Fennel Seeds
- 3 Dry Kashmiri Red Chilies
- 4 tbsp Chopped Dil Leaves
- ½ cup Grated Coconut
- to taste Salt
- Water; for washing and soaking the lentils; adjusting the batter consistency, and steaming the dumplings
Instructions
Method to make Steamed Lentil and Soybean Dumplings
- Wash soybeans, chana dal, masoor dal and rice and soak them in water along with fennel seeds and dry red chillies overnight
- The next day, the lentils and soybeans will swell.
- Remove the excess water and grind everything to a fine paste with as little water as possible
- Now add salt, grated coconut and dill leaves.
- Take small portions and shape them in the form of cylinders. The mixture may feel loose, but don't worry. After steaming, it will retain its shape. Place the dumplings on a greased steamer plate.
- Meanwhile, boil water in a steamer. When the water comes to a full boil, place the steamer plates inside the steamer and steam the dumplings on high heat for around 15 minutes.
- After 15 minutes, take them out and serve.
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