4 February, 2018
Nuchhinunde | Menthya Soppina nuchhinunde | Lentil dumplings |
ನುಚ್ಚಿನುಂಡೆ | ಮೆಂತ್ಯ ಸೊಪ್ಪಿನ ತೊಗರಿ ನುಚ್ಚಿನುಂಡೆ |
When some thing strikes my mind, I surely try out that recipe and it definitely turns out too good ! may be by God’s grace ! So this is one such recipe.
Neither I have ever used fenugreek leaves/methi in this particular nuchhinunde or dumpling nor I have seen anybody doing so. But today when I made it, it was something so delicious.
Next I’m planning to try making this nuchhinunde by using both the lentils ie Pigeon peas and Split bengal gram and I’m sure it turns out to be superlicious (super delicious)
Ingredients : measuring cup used – 250 ml
- Pigeon peas/ Toor dal – 3/4 cup
- Fenugreek leaves/menthya soppu – 1/2 to 3/4 cup (chopped)
- Green chilli – 3 nos., (hot)
- Red chillies – 3 nos.,
- Asafoetida(Hing) – 1/4 tsp
- Grated fresh coconut – 1/2 cup
- Salt to taste
PROCEDURE:
- Wash and soak toor dal for 2 -3 hours
- Discard all the water and grind the soaked lentil/dal coarsely adding chillies, salt and hing
- Transfer to a bowl and add in chopped fenugreek leaves and coconut and combine everything well
- Make oval shaped dumplings and steam it for 10 – 12 minutes
- Serve hot
