Nucchinunde
Nucchinunde, from above
VegVeganKarnataka

Nucchinunde

Steamed lentil dumplings with dill and coconut. Protein, no frying, all flavour.

50 minTime
12 gProtein each
mediumSpice
3hPlan ahead. Soak for 3 hours first; the 50 minutes come after.
Broken lentil balls1 chapter · 1 min read

Make it your way

Grandma's wayToor dal, dill and fresh coconut, steamed.
The original
217kcalsame
12 gproteinsame
8 gfibresame
50minutessame

Nucchinunde as Karnataka homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Toor dal (split pigeon peas)¾ cup, soaked 3 hours
Chana dal (split chickpeas)¼ cup, soaked 3 hours
Fresh grated coconut⅓ cup
Green chilli3
Ginger2.5 cm
Dill leavesa small bunch, chopped
Coriander leaves (cilantro)a handful
Curry leavesa sprig, chopped
Asafoetidaa pinch
Saltto taste

Method

3 steps
  1. 1Drain the dals and grind coarsely with chillies and ginger, no water.
  2. 2Mix in coconut, dill, coriander, curry leaves, asafoetida and salt.
  3. 3Shape into oval dumplings and steam for 20 minutes.
Serve it like this

Serve warm on a plate with a spoon of ghee, coconut chutney or a bowl of majjige huli.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Nucchinunde: a bread or rice, a side, something to drink and something sweet.

Bread or rice Carrot rice20 min
Bread or rice Akki rotti40 min
With a main Majjige huli35 min
With a main Tomato saaru30 min
On the side Coconut chutney10 min
To drink Ragi malt10 min
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