Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, karnataka style lentil dumplings with spinach (nuchhinunde). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Nuchinunde is steamed lentil dumplings made in Karnataka for breakfast. These are easy to make and protein packed. You can make these for evening snacks as well.
Karnataka Style Lentil Dumplings with Spinach (Nuchhinunde) is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Karnataka Style Lentil Dumplings with Spinach (Nuchhinunde) is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook karnataka style lentil dumplings with spinach (nuchhinunde) using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Karnataka Style Lentil Dumplings with Spinach (Nuchhinunde):
- Get 1 cup Channa Daal
- Prepare 1/2 cup green moong daal(with skin)
- Get 1/2 cup Toor / Arhar daal
- Prepare 1/2 cup rice
- Prepare 1 teaspoon each Ginger garlic paste, turmeric powder, chopped chillies, Cumin seeds, coriander powder, curry leaves,, 1/2 each teaspoon hing and ajwain
- Prepare 1/2 cup Spinach Puree or 1cup cleaned and finely chopped spinach leaves
- Take 1 tablespoon each chopped coriander and fresh grated coconut, lemon juice
- Make ready to taste Salt
- Take as needed Water
- Get 1 teaspoon oil
Popularly known as Nuchinunde, it is a traditional recipe from Bangalore Mysore region of Karnataka. It is steamed and loaded with protein and is a healthy gluten free recipe. This recipe is an age old traditional and healthy breakfast of Karnataka(South India). Nuchinunde are steamed toor dal dumplings, a traditional breakfast or snack recipe from Karnataka.
Instructions to make Karnataka Style Lentil Dumplings with Spinach (Nuchhinunde):
- Wash and soak the daals and rice separately for 6 hours. Add a pinch of asafoetida and turmeric while soaking. I added a green chilli too.
- Drain and grind to a coarse paste along with all the other ingredients except coconut and lemon juice, using very little water. Adjust the salt and spices according to taste. Take the mixture in a bowl and add rest of the ingredients and knead a little. Keep covered.
- Pour enough water in steamer or pressure cooker and allow to boil. Till the water boils, grease your palms with little oil and make dumplings from the mixture with lemon sized portions. Place a stand in the steamer or cooker at the bottom. Keep the dumplings on a greased plate lined with greased banana leaf, spinach leaves or muslin cloth. Place in pressure cooker without weight or in starker. Close the lid.
- Steam for 15 minutes on medium flame. Switch off flame after that and allow them to rest outside the steamer for 10 minutes. Once they cool, serve with your favourite dip or coconut chutney as a teatime snack or breakfast side dish. Enjoy!
See recipes for Karnataka Style Lentil Dumplings with Spinach (Nuchhinunde) too. Nucchina unde (nucchu - broken bits; unde - ball ) is one of the traditional Karnataka Style Dal Steamed Pakora Recipe. These lentil dumplings which tastes almost like steamed masala vada / ambode. These dumplings are usually made using toor dal. However, you can add a little chana dal also, like in this nucchinunde recipe.
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