Dal is dried split pulse used in Indian dishes used with or without soaking before cooking. These pulses are most important staple food in Asian countries. India is largest producer of pulses. It is rich in protein content. Nucchinunde | Dal Dumplings is one of it.
As I had mentioned in my earlier post, dal and its preparation are consumed along with rice, chapati etc. Usually sambar/saaru prepared using dal is the common dish in South India. Some are eaten as a snack by frying and salting. Some are soaked, grounded and fried in many combinations.
Out of which, today’s recipe is all about steaming. A healthy nutritious diet dish rich in protein. It will be a super hit dish when prepared for snack.
Nucchinunde | Dal Dumplings is very rich in nutritional values. It is prepared in simple steps Washing – Soaking – Grinding – Steaming. It is called as Kanduntlu in telugu.
Nucchinunde is usually prepared for Naga Panchami festival. It is celebrated on fifth day of sharavan masa. Naga is made in silver, stone and milk is offered as abhisheka. It is a festival for sisters and brothers. Women with brothers worship snakes and its holes, offer prayers and blessings for the welfare of his family.
First, let us have a look of the required ingredients for Nucchinunde | Dal Dumplings.
|Toor Dhal||1 cup|
|Chana Dal||1 cup|
|Moong Dhal||2 tbsp|
|Red Guntur Chillies||3-4|
|Lemon Juice||2-3 tsp|
|Curry Leaves||½ bunch|
|Coriander leaves||½ bunch|
|Fresh Grated Coconut||2 cups(1cup for grinding+1cup for mixing)|
|Salt to taste|
|Mustard Seeds||1 tsp|
How to prepare Nucchinunde | Dal Dumplings :
STEP – 1
Take toor, chana and moong dhal in a bowl and wash well for 2-3 times.
Add required amount of water and soak for 4-5 hours. If you are running short of time, soak at least for 2 hours.
After soaking, strain the water and keep aside.
Grinding masala for Nucchinunde-Dal dumplings.
In a mixer jar take 1 cup fresh coconut, ginger, green chillies, byadagi & Guntur red chillies, curry leaves, coriander leaves, hing and salt to taste.
Grind it to a coarse paste.
Transfer the soaked dhals into the mixie jar and grind further, to coarse/fine paste. (Do not add water)
Take out the grounded mixture to a bowl.
Add turmeric and mix well.
Steam the mixture for about 5-6 minutes.
Keep the mixture out for cooling. Basic mixture is ready for Nucchinunde-Dal Dumplings.
STEP – 3
In a pan, heat oil/ghee, splutter mustard seeds and red chillies.
When the nucchinunde-dal dumplings mixture is cooled, crumble it smoothly to get rid of lumps in it.
Add grated coconut, finely chopped curry leaves, coriander leaves, lemon juice and tempering.
Mix gently and evenly.
Now take a fist full of Nucchinunde/crumbled mixture and make into cylindrical shape. You can make round balls too. Shape is of your choice.
Place the shaped nucchinunde dal dumplings in a cooker or steamer. Cook for 5-6 minutes.
Now hot nutritious Nucchinunde-Dal Dumplings is ready to eat.
Serve with ghee or chutney.
Soaking should be for 4-5 hours. If you don’t have time, you can start preparation after soaking for at least 2 hours.
Do not add water at any point of time. Coconut have moisture and consistency get adjusted while grinding.
Chillies can be varied between green and red chillies as per your choice.
When you make shapes of dumplings, check for salt and adjust as per your taste.
You can make any shape as per your choice. Traditionally it is made in cylindrical shape.
Do not press hard and make nucchinunde. Gently give shape.
Nucchinunde is served with ghee or chutney. In our home, we sometimes add tili saaru/rasam and eat. You can give a try of various combinations to it.