Nuchinunde - Steamed Lentil Dumplings | How to make Nuchinunde - Steamed Lentil Dumplings

By Nandita Shyam  |  15th Oct 2015  |  
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  • Nuchinunde - Steamed Lentil Dumplings, How to make Nuchinunde - Steamed Lentil Dumplings
Nuchinunde - Steamed Lentil Dumplingsby Nandita Shyam
  • Prep Time

    0

    mins
  • Cook Time

    6

    Hours
  • Serves

    6

    People

88

0

About Nuchinunde - Steamed Lentil Dumplings Recipe

Nuchinunde - Steamed Lentil Dumplings is a delicious dish which is liked by people of all age groups. Nuchinunde - Steamed Lentil Dumplings by Nandita Shyam has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Nuchinunde - Steamed Lentil Dumplings at many restaurants and you can also prepare this at home. This authentic and mouthwatering Nuchinunde - Steamed Lentil Dumplings takes few minutes for the preparation and 360 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Nuchinunde - Steamed Lentil Dumplings is a good option for you. The flavour of Nuchinunde - Steamed Lentil Dumplings is tempting and you will enjoy each bite of this. Try this Nuchinunde - Steamed Lentil Dumplings on weekends and impress your family and friends. You can comment and rate the Nuchinunde - Steamed Lentil Dumplings recipe on the page below.

Nuchinunde - Steamed Lentil Dumplings

Ingredients to make Nuchinunde - Steamed Lentil Dumplings

  • 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

How to make Nuchinunde - Steamed Lentil Dumplings

  1. Wash the toor dal and the moong dal and soak in enough water for at least 5 hours or overnight.
  2. 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.
  3. Transfer the ground lentils to a large bowl and add in the grated coconut, curry leaves, coriander leaves and salt and mix well.
  4. Divide the lentil mixture into 12-14 portions and shape them into oval shaped dumplings.
  5. 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.
  6. Serve hot with coconut chutney.

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