Recipe for Nuchinunde
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.
Equipment
- Steamer
- Mixing bowl
Ingredients
- 1 cup Chana Dal (Split Chickpea Lentils)
- 1 cup Toor Dal ( Pigeon Pea Lentils)
- 3-4 Dry Red Chillies
- 2 Medium-Sized Onions; chopped
- 1 tbsp Cumin Seeds
- ¾ cup Chopped Dill Leaves
- ¾ cup Chopped Coriander Leaves
- 1 cup Grated Coconut
- ⅓ tsp Baking Soda
- Salt; to taste
Instructions
- Soak both Chana Dal and Toor Dal overnight in 2 cups of water. If you soak them separately, soak Chana Dal in 1 cup of water and Toor Dal in 1 cup of water.
- The following day, combine the lentils and dry red chillies. Grind them together roughly. It should not be a smooth paste. Use as little water as possible.
- In a mixing bowl, take chopped onions, grated coconut, chopped coriander and dill leaves, cumin seeds, salt and the ground mixture of lentils. In the end, add baking soda.
- Mix well. Meanwhile, heat water in a steamer.
- Shape them into medium-sized dumplings. Place them on a greased steamer plate.
- When the water in the steamer starts bubbling, place the plates with the dumplings into the steamer and let them steam for about 20 minutes.
- After 20 minutes, remove the dumplings and let them cool on the kitchen counter for about 2-3 minutes. Then serve with ghee and chutney.