Steamed dal dumplings(nuchinunde) and Majjige huli

Steamed dal dumpling(nuchinunde) is one of the traditional dish of karnataka, originated from Mysore.  It is made up of toor dal and spices, well to give a twist in taste one can add even channa dal and moong dal along with toor dal. This is a low fat, high protein  dish. This can be served as breakfast or an evening snack. Traditionally it is served with 'Majjige huli' prepared with curd and spices....

Steamed dal dumplings(nuchinunde)

Ingredients: 1cup toor dal

                     1cup channa dal

                     1cup moong dal

                     1cup grated coconut

                     6 green chillies

                     1 onion finely chopped

                     1/2cup coriander leaves

                     3tsp curry leaves

                     3tsp ginger finely chopped

                     a pinch of cooking soda

                     1tsp oil

                     salt to taste

Method: 1)soak all the 3 dals in water overnight.

               2)grind all the ingredients(except oil) together without adding water

               3)make even sized oval shaped dal dumplings from the above mixture

               4)you can use idly cooker or steamer to steam the dumplings.

               5) grease the idly plates with oil or keep the steamer ready.

               6)place the dal dumplings in the idly cooker or steamer for 15minutes.

               7) serve with majjige huli.

Majjige huli

Ingredients: 2cups curd

                     1cup largely chopped ashgourd(white pumpkin)

                     1/2cup grated coconut

                     1/4cup soaked channa dal

                     5 green chillies roasted

                     2tsp ginger finely chopped 

                     1/2cup coriander leaves

                     2tsp jaggery

                     2tsp roasted cumin seeds

                     1/4 roasted methi(fenugreek) seeds

                     3tsp curry leaves

                     1tsp mustard seeds

                     3-4 red chillies

                     1/2tsp turmeric powder

                     1/4tsp asafoetida

                     salt to taste

                     3-4tsp oil

Method:1) boil the ashgourd pieces till its half cooked and keep aside

              2)grind together coconut, channa dal, green chillies, ginger, coriander leaves, cumin      

                  seeds, methi seeds and jaggery by adding water to form a smooth paste.

              3)heat oil in a pan, add mustard seeds, when they splutter add asafoetida, curry 

                  leaves, red chillies and turmeric powder

              4)add grinded paste, boiled ashgourd to the pan and boil it for 2-3min.

              5)now add beaten curds, salt, required amount of water and boil it only for 2min. 

                  majjige huli should be little thicker than sambar.