NUCHIN UNDE

Traditionally, nuchin unde is served with majjige huli (will post the recipe for majjige huli soon).... But it tastes pretty good with coconut chutney as well!!

Ingredients:1 cup Toor dal (soaked in water for about 3-4 hours)1/2 cup Grated coconut, fresh/frozen2-3 Green chillies, low to medium spiced OR 1/2 tsp Red chili powder1/4 tsp Hing1/2 tsp Jeera powder1" Ginger, chopped finely2-3 strands Cilantro, chopped finely1 strand Curry leaves, chopped finely

Method:

1. Drain out all the water from the soaked dal and grind coarsely along with coconut, green chillies, Jeera and curry leaves; DO NOT add any water while grinding and also, make sure NOT to grind the dal too smooth.

2. Add hing, salt, chopped cilantro and mix well. You could even add 1/2 tsp sugar for a tinge of sweetness!3. Make ping pong sized dumplings with the dal mixture; Place in a steel container and steam cook the

dumplings for about 12-15 minutes (I use the pressure cooker for this purpose; Don't forget to remove the weight!!)

4. Serve hot with majjige huli or coconut chutney or any other side dish of your choice.

Variations:

1. You could try adding some chopped pudina/mint for a change in flavour. Though I couldn't try it myself, I have a strong feeling that it would taste great!! :P

2. Instead of a whole cup of toor dal, you could use 3/4 cup of toor dal and 1/4 cup of chana dal. That would give a slightly different taste!!

3. I think, adding finely chopped onions would be great too.... You could try that!