Nuchinunde
- 45 min
- mild
- Serves 4
Nuchinunde are steamed Karnataka dumplings of ground toor and chana dal with coconut, onion and green chilli. Mild, serves 4, about 45 minutes plus soaking.
You’ll need: Pressure Cooker
Good for: Rainy Day
Ingredients
Toor Dal, For Soaking200 grams
Chana Dal, For Soaking50 grams
Water, For Soaking750 ml
Green Chilli, Chopped10 grams
Coconut, Grated50 grams
Ginger, Chopped8 grams
Cumin, Crushed1 tsp
Coriander Leaves, Finely Chopped20 grams
Curry leaves, Chopped4 grams
Onion, Finely Chopped1
Salt1¼ tsp
Oil1 tsp
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 289kcal | 1156kcal |
| Protein | 15g | 59g |
| Carbohydrate | 43g | 170g |
| Fat | 7.2g | 29g |
| Fibre | 11g | 44g |
| Sugar | 2.1g | 8.4g |
Method
Rinse the toor dal and chana dal. Soak them in 750 ml water for 4 hours. Drain them well and leave them in a strainer for 10 minutes, until there is no excess water.
Rinse the green chilli, coriander leaves and curry leaves. Grate the coconut; peel the onion and ginger, then chop them with the chilli and leaves. Crush the cumin. Grind the soaked dal with coconut, green chilli, ginger, cumin and 60 ml water in a mixie for 2 to 3 minutes, until coarse but not runny.
Transfer the mixture to a bowl. Add coriander leaves, curry leaves, onion, salt and 1/2 tsp oil. Mix for 3 minutes, until the mixture holds together when pressed.
Pour 1 litre water into a steamer or pressure cooker. Heat it on high flame for 5 minutes, until the water boils. Grease idli plates or a steamer plate with the remaining 1/2 tsp oil.
Shape the mixture into small oval portions for 5 minutes, until all the mixture is used and each portion holds its shape. Place them on the greased plates with a little space between them.
Steam on medium flame for 15 to 18 minutes without using the pressure cooker weight. The nuchinunde is done when it feels firm and a knife inserted in the centre comes out mostly clean.
Rest the steamed dumplings for 5 minutes. Serve them warm with chutney or plain curd.
Before you start
- How long does Nuchinunde take?
- 45 minutes from start to finish. That is 20 minutes of preparation and 25 minutes of cooking.
- How many people does Nuchinunde serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Nuchinunde vegetarian?
- Yes. No meat, no fish and no egg.
- Is Nuchinunde spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Nuchinunde?
- 200 grams Toor Dal, 50 grams Chana Dal, 10 grams Green Chilli, 50 grams Coconut, 8 grams Ginger, 20 grams Coriander Leaves, and a few more listed on this page.
- Do I need a pressure cooker for Nuchinunde?
- No, it is cooked in an open pot.
- How many calories are in Nuchinunde?
- About 289 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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