Nucchina Unde/ Split Pigeon Pea Dumplings

This is a steamed spiced lentil dumpling most commonly prepared during Vinayaka Chaturti. It makes for a hardy breakfast as well. But somehow I associate it only with Vinayaka Chaturti. Literally ‘Nucchu’ means broken cereals or pulses, Unde means dumplings or balls. Back in the days when Toor dal was cultivated mostly for domestic consumption, households used to end up a lot a broken Toor Dal and this is a creative way to use up such broken Dal.

We will need,

Toor Dal 1 cup washed and soaked overnight
Onion 1 medium finely chopped (optional)
Coconut 1/4 cup grated
Dill ½ cup washed and chopped
Green chillies 4-5 (Adjust according to taste)
Ginger ½” grated
Salt
Clove 3-4
Cinnamon ½”

Method:

• Set up a steamer. I use my prestige pressure cooker with about 2 inches of water and a small piece of tamarind (or lemon peel to keep the cooker stain free). Cover and bring the water to a boil.
• Mean time, drain the soaked Toor Dal. Combine the dal, green chillies, ginger, clove and cinnamon in a food processor and pulse till the mixture is well combined but coarse.
• Remove the mixture into a bowl. Stir in the chopped onion, coconut and dill. Adjust salt.
• Pinch small balls and roll them into desired shapes, say flat like vada, small spheres or elongated Sheek Kabab like shape. I prefer mine in the shape of vada so that it fits my Idli mould perfectly.
• Arrange the rolled dal mixture on a greased plate/ Idli mould and steam in the steamer/ pressure cooker (without the weight of course) for about 8-10 minutes. To check if it is done, pierce a fork into the dumplings and it should be springy but firm.
• Serve hot with a chutney of choice

This is my entry to
MLLA 15 hosted by Sia, started by Susan ...