Nuchinunde (Nucchina Unde) – Karnataka Style Dal Steamed Pakora
A delightful traditional snack from Karnataka, Nuchinunde (or Nucchina Unde) is a savory steamed dumpling made with a blend of dals (lentils), fresh herbs, and coconut. These steamed pakoras, full of flavor and nutrients, make for a delicious tea-time snack or a perfect side to a hot meal. Packed with protein and rich in spices, this simple yet satisfying dish is a popular choice among vegetarians and food enthusiasts alike.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Chana dal (Bengal Gram Dal) | 1/2 cup (optional) |
| Dill leaves (finely chopped) | 1/2 cup |
| Green chillies (finely chopped) | 6-7 |
| Ginger (small piece) | 1 piece |
| Fresh coconut (grated) | 1/2 cup |
| Coriander (Dhania) leaves | A sprig |
| Curry leaves | A handful |
| Asafoetida (Hing) | A pinch |
| Turmeric powder (Haldi) | A pinch |
| Salt | To taste |
Preparation Time:
150 minutes (Soaking time for dals)
Cooking Time:
35 minutes
Total Time:
185 minutes
Servings:
10 servings
Cuisine:
Karnataka
Course:
Snack
Diet:
Vegetarian
Instructions:
-
Soak the Lentils: Begin by washing the Arhar dal (split toor dal) and Chana dal (optional). Soak both dals in water for about 2-3 hours to soften. After soaking, drain the water completely.
-
Prepare the Lentil Mixture: In a mixer or food processor, pulse the soaked dals coarsely along with the finely chopped green chillies and a small piece of ginger. Be sure not to add any water while grinding the mixture. The consistency should be thick and slightly coarse, similar to a dough.
-
Mix in the Fresh Ingredients: Transfer the ground dal mixture to a large bowl. To this, add the finely chopped dill leaves, fresh coriander leaves, curry leaves, grated coconut, a pinch of asafoetida (hing), turmeric powder, and salt to taste. Mix everything together thoroughly to combine the ingredients into a cohesive dough-like mixture.
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Prepare the Steamer: In a steamer, heat enough water to generate steam. Grease the idli molds or any steaming tray with a little oil to prevent the dumplings from sticking.
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Shape the Dumplings: Take small portions of the dal mixture and shape them into oval or round dumplings. Carefully place them in the greased idli molds or steaming tray.
-
Steam the Dumplings: Once the water in the steamer is hot, place the filled idli stand or tray inside the steamer. Steam the dumplings for about 10-15 minutes, or until they turn firm and cooked through.
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Serve: Once done, remove the dumplings from the steamer and let them cool slightly. Serve the warm or hot Nuchinunde with Majjige Huli (a spiced buttermilk curry) or Kadale Chutney (a chutney made with roasted gram). These dumplings are also delicious when enjoyed with a hot cup of tea in the evening.
Tips for a Perfect Nuchinunde:
- Consistency: The dal mixture should not be too runny or too dry. If the mixture feels too dry, you can add a teaspoon of water, but be careful not to make it too watery.
- Spice Level: Adjust the number of green chillies based on your spice preference. If you like a milder version, reduce the number of chillies or remove the seeds before grinding.
- Flavor Variations: You can experiment with other herbs like mint or fenugreek leaves for a unique twist to the flavor profile.
- Steaming Tip: Make sure the water in the steamer is hot before placing the molds, as this will help cook the dumplings evenly and quickly.
Enjoy this nutritious and delicious Karnataka-style snack with your loved ones, and share the flavors of South India in the comfort of your home!
