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The ingredients needed to cook Karnataka Style Lentil Dumplings with Spinach (Nuchhinunde):
- You need 1 cup ChanaDaal
- Get 1/2 cup green moong daal(with skin)
- Prepare 1/2 cup Toor / Arhar daal
- Prepare 1/2 cup rice
- Use 1 teaspoon each Ginger garlic paste, turmeric powder, chopped chillies, Cumin seeds, coriander powder, curry leaves
- You need 1/2 each teaspoon hing and ajwain
- Take 1/2 cup Spinach Puree or 1cup cleaned and finely chopped spinach leaves
- You need 1 tablespoon each chopped coriander and fresh grated coconut, lemon juice
- Take to taste Salt
- Provide as needed Water
- Provide 1 teaspoon oil
Instructions to make Karnataka Style Lentil Dumplings with Spinach (Nuchhinunde):
- Wash and soak the daals and rice separately for 6 hours. Add a pinch of asafoetida and turmeric while soaking. I added a green chilli too.
- Drain and grind to a coarse paste along with all the other ingredients except coconut and lemon juice, using very little water. Adjust the salt and spices according to taste. Take the mixture in a bowl and add rest of the ingredients and knead a little. Keep covered.
- Pour enough water in steamer or pressure cooker and allow to boil. Till the water boils, grease your palms with little oil and make dumplings from the mixture with lemon sized portions. Place a stand in the steamer or cooker at the bottom. Keep the dumplings on a greased plate lined with greased banana leaf, spinach leaves or muslin cloth. Place in pressure cooker without weight or in starker. Close the lid.
- Steam for 15 minutes on medium flame. Switch off flame after that and allow them to rest outside the steamer for 10 minutes. Once they cool, serve with your favourite dip or coconut chutney as a teatime snack or breakfast side dish. Enjoy!
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