Dals + Oats + Dil leaves Nucchinunde

Wednesday, April 23, 2014

Dals + Oats + Dil leaves Nucchinunde

Dil Leaves known as Sabbassige of Sabsige soppu in Kannada. Nucchinude is very famous in Karnataka.

Nucchina Unde is a healthy food for breakfast, lunch, evening snack or dinner.

Nucchu means coarsely (rava consistency), unde means ball shape. We call this as nucchinunde since dals are ground coarsely and mixed with green chilly, jeera , ginger and salt. Then roll in to ball shape and steam.

Nucchina Unde is normally eaten with coconut chutney or Majjige huli. You can have your own choice now a days.

Lets see some benefits of using Dals and Oats.

Moong dal is a good body builder food for vegeterians. Moong dal provides high protein and is very digestible. It has only a small amount of fat. Moong dal is full of Vitamins and minerals.They are rich in protein, vitamin C, iron, zinc potassium, magnesium, copper, manganese and phosphorus.

Toor dal are excellent source of nutrients and plant protein and they also contain dietary fiber. they provide essential nutrients, fiber and protein for vegetarians.

Oats are good for weight loss. They help to lower the bad cholesterol. Oatl also help to control blood pressure in people who suffer from high blood pressure. Oats are great source of phosphorus, manganese. They are good source of soluble dietary fiber, iron and magnesium and Vitamin B1.

Here is a recipe of Sabbassige +Dalls and Oats Nucchinunde. It is a healthy dish and with out onion and garlic. You can have these Nucchinunde any time of the day. Even you can powder the unde and prepare dry curry or Uppittu out of Nucchinunde. It is a healthy dish as I said before and I am sure every one and all age group will surely like Sabbassige + Dals + Oats Nucchinunde. (Dal Dumplings).

Ingredients :

Moong Dal : 1 Cup

Toor Dal : 1 Cup

Oats : 3/4 Cup

Dil Leaves : 1 Bundle

Ginger : An Inch

Green Chilly : 4

Jeera : 1 Tea spoon

Pepper Pods : 5 to 6

Ingh : a pinch

Salt : Required

Oil or ghee : 1/2 Tea spoon

Coconut : 1/2 Cup (3 Table spoons)

Method :

1. Wash and soak dals for 2 to 3 hours. Dry roast Oats till the raw smell disappear and leave it for cooling.

2. Wash and cut ginger, green chilly and Sabbassige (dil leaves) soppu and keep it aside.

3. Grind dals with ginger, green chilly and pepper pods with very little water.

4. Put dry ground dal mixture in a big bowl. Add ingh, jeera, salt, cut dil leaves, fresh grated coconut and roasted oats.

5. Mix it well and take a handful of dough and make ball. Prepare the same dumplings and keep it aside.

6. Take a big bowl which fits in to your pressure cooker and apply oil for the bowl or container you use.

7. Arrange the ready dal dumplings in the oil applied bowl.

8. Put water in a pressure cooker or idli cooker. Keep a small bowl in the pressure cooker. (Keep the small bowl upside down).

9. Now place the dumpling filled bowl in the pressure cooker. ( on the top of the bowl kept).

10. Cover the lid and pressure cook for 10 to 15 minutes. Check with a tooth pick or insert a knife end to a cooked nucchinunde to confirm that is cooked. Put ready Nucchinunde to a serving bowl.

10. Serve with the choice of your curry or chutney.

Note :

You can use mixed lentils or each one separately to prepare nucchina unde. Like wise the leaves. You can use lots of edible leaves like palak, methi leaves, dil leaves etc. You must use little water while grinding or you will not be able to prepare dumpling. These dumplings can be used to prepare Upma , Unde huli or dry curry. Eating with coconut chutney adds to the taste. Adding Oats may result in little hard but it taste fantastic. Eat when they are hot. It hardens when it is cooled.

Time : 40 minutes .(Extra 2 hours for soaking).

Serves : 4 to 5
Preparing Upma with Nucchinude :
Powder the balls and keep it aside. Keep a pan and put 1 Table spoon of oil, mustard seeds and urid dal.
Let the mustard seeds spurt. Add curry leaves and powdered unde and mix it well. Add coconut and serve when it is hot.