22 April, 2018

HEEREKAYI NUCHHINUNDE/RIDGE GOURD-LENTIL STEAMED DUMPLINGS

Today made yet another innovation by adding chopped ridge gourd/heerekayi to our own, traditional steamed snack recipe – nuchhinunde/dal /lentil dumplings, which is also an addition to the list of diabetic friendly recipes. I have used both togaribele (pigeon peas) & kadlebele (split bengal gram) and made it little more spicy to match the blandness of ridge gourd and lentil of course. The awesomeness of this dish lies in further procedure, as I’m going to convert these dumplings into matawadi palya (steamed lentil vegetable subji). My next try will be with the same dumplings using bottle gourd and further converting it into Palya/subji. Will post/share the matawadi palya recipe by tomorrow. The quantity of ingredients used yields 12 nos., of dumplings of the shown size.

Ingredients :

Pigeon peas/ Toor dal – heaped 1/3 cup
Split bengal gram/kadle bele – 3/4 cup
Heerekayi/ridge gourd – 1 cup
Green chilli – 2 – 4 nos., (adjust)
Red chillies – 8 – 10 nos.,(adjust)
Asafoetida(Hing) – 1/4 tsp
Grated fresh coconut – 1/2 cup (more or less as per like)
Coriander leaves – 1/4 cup
Curry leaves (chopped) – 2 tbsp
Salt to taste

PROCEDURE :

Wash and soak both the dals for 2 -3 hours
Drain all the water and grind the dal coarsely adding chillies, coriander leaves, salt and hing without adding water