A - Z Karnataka Recipe Series ~ N for Nuchinunde

So far in my 'A - Z' Karnataka recipe series,
A - Akki Halbai
B - Biscuit Roti
C - Congress Kadalekayi
D - Davanagere Benne Dose
E - Ellu Pajji
F - Field Beans / Avarekalu Payasa
G - Girmit
H - Hitakida Avarekalu Huli
I - Iyengar Bakery Style Masala Toast
J - Jolada Vade
K - Kumbalakayi Idli
L - Limbe Hannina Gojju
M - Mysore Pak

Today's dish nuchinunde or nuchina unde is a traditional, protein rich recipe from Karnataka. Basically these are steamed lentil dumplings which are nutritious, healthy and filling. They can be made under 30 minutes if lentils are soaked ahead. Any coarsely ground grain / lentil is called 'nuchu' in Kannada whereas 'unde' refers to the round shape. The word 'nuchu' is pronounced with a stress on the 'ch' sound. 

Nuchinunde can be prepared with either yellow lentils / toor dal  or split chickpeas / chana dal or combining the both. The lentils are soaked and coarsely ground with other ingredients, shaped as dumplings and steamed. They can be either served as a breakfast with chutney or as a lunch item with majjige huli , the Karnataka version of kadhi.
 
Ingredients: (Yield 15)
1/2 cup pigeon peas (togari bele / toor dal)
1/2 cup split chickpeas (kadale bele / chana dal)
1 inch piece of ginger
2 green chilies
Salt to taste
1/4 to 1/2 cup shredded fresh coconut
2 sprigs of curry leaves, finely chopped
A handful of cilantro, finely chopped
A pinch of turmeric powder
A pinch of asafoetida powder
(Chopped dill leaves are added as well which I did not have on hand when I made these.)
Directions:
* Soak pigeon peas and split chickpeas in water for about 3 hours or overnight if planning for breakfast.

* Drain the soaked dals / lentils. Rinse with fresh water and drain completely. 

* Coarsely grind together the drained lentils, green chilies, ginger and salt without adding any water.

* Transfer the mixture to a bowl and add shredded fresh coconut, chopped cilantro, curry leaves, turmeric, asafoetida and dill leaves if using.

* Mix all the ingredients well.

* Shape them into oval shaped dumplings and place them in a greased container or a greased idli stand if making in a large quantity.

* Steam them for about 12 to 15 minutes. Don't overcook them. (I used a pressure pan to steam them.)

* Here are the steamed nuchinunde / nuchina unde. Serve them warm with majjige huli / chutney.

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