Name: Nuchinunde - Steamed Lentil Dumplings recipe by Nandita Shyam at BetterButter
Cook time: 360 min
Total time: 360 min
Yield: 6
Ingredients: Toor dal or Pigeon peas - 1 cup or 150ml; Moog dal or yellow lentils - 1/2 cup; Ginger - 1; Turmeric - a pinch; Green chilies - 3 to 4 finely chopped; Freshly grated coconut - 1 cup; Curry leaves - 1 sprig finely chopped; Coriander leaves - 3tbsp finely chopped; Salt to taste; Oil or Ghee to grease the pan

Ingredients Serving: 6

Toor dal or Pigeon peas - 1 cup or 150ml
Moog dal or yellow lentils - 1/2 cup
Ginger - 1
Turmeric - a pinch
Green chilies - 3 to 4 finely chopped
Freshly grated coconut - 1 cup
Curry leaves - 1 sprig finely chopped
Coriander leaves - 3tbsp finely chopped
Salt to taste
Oil or Ghee to grease the pan

Instructions

Wash the toor dal and the moong dal and soak in enough water for at least 5 hours or overnight.
Drain the soaked lentils and transfer to a blender jar. Add the grated ginger, green chilies and turmeric to the drained lentils and pulse in a blender for five to six times. The lentils should not be ground to a fine paste.
Transfer the ground lentils to a large bowl and add in the grated coconut, curry leaves, coriander leaves and salt and mix well.
Divide the lentil mixture into 12-14 portions and shape them into oval shaped dumplings.
Grease a pan or steaming plate with oil or ghee and place the dumplings in it. Steam the dumplings in a pressure cooker or steamer for 10 - 12 minutes.
Serve hot with coconut chutney.

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