Vegan Nuchinunde Recipe

Nuchinde is a Traditional Karnataka Steamed Grain & Lentil Dumpling Recipe. Oil-free and Vegan by Default. Enjoy This Heart Recipe With Your Family Tonight!

Whole Food Plant Based Nuchinunde Recipe

Course: Course 3 (Grain Dish) at Lunch & Dinner Meals
Cuisine: Satvik Karnataka Recipe from South India
Prep Time: 5 mins
Passive Time: 2 hours
Cook Time: 15 mins
Servings: 4 people

INGREDIENTS

2/3 cup Toor Dal
1/3 cup Chana Dal / Bengal Gram Dal
1/4 cup Dill Leaves / Sabsige Soppu Leaves
1 inch piece Ginger
1 Green Chilli
10 Curry Leaves finely chopped
1 tbsp Almonds, powdered
1 pinch Asafoetida / Hing
4 tsp Miso Paste (Healthy Salt Alternative. See Nutrition Science Highlights below)

INSTRUCTIONS

1. Soak toor dal and bengal gram dal / chana dal overnight or at least for 2 hours, then grind coarsely without adding water.
2. Peel ginger. Finely chopped ginger, green chili, curry leaves, miso paste, and hing / asafoetida. Mix into dal batter.
3. Form into oval-shaped dumplings and steam for 10 to 15 minutes.
4. Garnish with almond powder and serve fresh with Majjige Huli!

Plant Based Chef Pro Tips for Best Nuchinunde Recipe

1. Use extra ginger for extra zing!
2. Try different herbs and spices, like coriander leaves, cumin / jeera powder garlic, and onion, for different flavours of nuchinunde.

Nutrition Science Highlights for WFPB Nuchinunde Recipe

1. Why Miso Paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!
2. Why legumes? Legumes are the #1 number food associated with long life in many recent large studies! They also fuel your gut microbiome through their resistant starch content and slow down glucose absorption, keeping your blood sugar levels steady - even in the next meal! This has been called the Second Meal Effect. This recipe is one of the yummiest ways to include pulses and legumes in your daily diet.
3. Why not tadka? Tadka, thaaLippu, oggaraNe. Tempering spices in oil is quintessential to Indian cuisine. This practice may have started as a compromise when whole nuts were unavailable, and indeed, is more common in inland, drier areas where nuts do not grow easily, all year round. You can enjoy the taste and fragrance, though, by just dry roasting the spices you require, without the oil, or even better, mixing spice powders directly into your dish!