Nuchchina Unde (Steamed Lentil Dumplings)

 

Nuchchina Unde (Steamed Lentil Dumplings)

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Ingredients:

For Soaking:

• 1 cup Toor dal (split pigeon peas)

• ½ cup Chana dal (split Bengal gram)

• Water (for soaking)

For Grinding:

• 3–4 green chilies (adjust to taste)

• 1-inch piece of ginger

• 1 tsp cumin seeds

• ½ cup fresh grated coconut (optional, but traditional)

• A few curry leaves

• A pinch of hing (asafoetida)

• Salt to taste

For Mixing:

• 2–3 tbsp finely chopped coriander leaves

• 2 tbsp finely chopped dill leaves (optional but traditional)

  (I used Moringa leaves)

• 2 tbsp finely chopped onions (optional)

• ¼ tsp turmeric powder

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Instructions:

1. Soak the Lentils:

• Wash and soak toor dal and chana dal together for 3–4 hours.

• Drain the water completely before grinding.

2. Grind the Mixture:

• In a mixer, coarsely grind the soaked dals along with green chilies, ginger, cumin seeds, curry leaves, coconut, and hing.

• Do not add water while grinding — the mixture should be thick and coarse, not smooth.

3. Mix the Ingredients:

• Transfer the ground mixture to a bowl.

• Add chopped coriander, dill leaves, onions (if using), turmeric, and salt. Mix well.

4. Shape the Dumplings:

• Grease your hands and shape the mixture into oval or cylindrical dumplings (like fat fingers or small cakes).

• Place them on a greased steamer plate or idli plates.

5. Steam the Dumplings:

• Steam in a steamer or idli cooker for 15–20 minutes on medium heat.

• Check with a fork or toothpick — it should come out clean when done.

6. Serve:

• Serve hot or warm with coconut chutney or majjige huli (a spiced yogurt-based curry).

• Can also be enjoyed as-is or with ghee.

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Tips:

• You can skip onions to make it satvik (onion-free) for festivals.

• Adding dill gives it an authentic, earthy flavor — don’t skip it if you can find fresh dill.

• Leftover steamed unde can be crumbled and sautéed with mustard seeds and curry leaves for a delicious upma-style snack.