Protein packed power balls a.k.a Nuchina Unde

I know I am very late for today's posting. Had a hectic weekend, setting the tone for the whole of next week. So wanted to fortify ourselves for it. Have you ever tried these? Or anything remotely similar.

As of now, I am only leaving you with the pictures but I will put up the detailed recipe soon. The title of course gives a big big hint.

Or maybe this gives a better idea, seeing them separately.

What do you think it is?

Going by the comments so far, nobody could identify the dish, though ZM and Roshni came closest - dal wada, not quite. These are made from steamed tur dal and are a popular dish in Karnataka. Nuchina (made from steamed tur dal) and unde (for laddoo, I've stretched it to balls).  I was introduced to them about 3-4 years ago when the MIL made them for a party. And I loved them. I was also a bit upset that I was not introduced to this delicacy before. I am a foodie, I've learnt a lot of typical Kannadiga cuisine and I am always asking for traditional dishes. Sigh, never mind. So this goes for me way above the Bisibelebhath and Aambode stuff. That is delicious, but this is healthy (protein and fibre-rich) and delicious. Absolutely no oil used except for greasing the steamer. So here goes -

1. Nuchina Unde  (steamed tur dal dumplings)

Ingredients needed: 1 cup tur dal (soaked for minimum 4 hours), half a cup of grated fresh coconut, a spoonful of cumin seeds, 3-4 grated carrots, 1-2 green chillies (as needed), a bunch of chopped coriander leaves, a big pinch of hing (asafoetida), salt to taste

Process: 

1. Drain the water from tur dal and grind it coarsely with the coconut, jeera and green chillies. 
2. Do not add any water whilst grinding.
3. Mix the ground mixture with grated carrots, coriander, and hing.
4. Add salt just before you plan to steam them.
5. Grease an idli steamer and make round/oval dumplings of the mixture and place them on the steamer.
6. Steam for 10 mins w/out the whistle.

1. The mixture before steaming
2. Shaped Dumplings on the steamer
3. Ready to eat - power protein meal

You can eat these with a few drops of ghee or plain or with a chutney. The traditional combo is with Majige Huli (gravy made from yoghurt)

*In place of coriander, you could add dil or methi leaves too.
** Some people also add chopped onions to the dumpling mix.

2. Majige Huli (yoghurt and coconut based gravy)

Ingredients needed: 2-3 spoons soaked chana dal, 2-3 green chillies, 2-3 tablespoons of grated fresh coconut, 1 tbsp mustard seeds, a small piece of ginger, some curry leaves, 2-3 sprigs of coriander, 1 cup yoghurt (preferably a bit sour), pinch of turmeric, pinch of hing, sour cream (if the yoghurt is not sour),
vegetables like ash pumpkin/bottlegourd (any one), salt to taste.

Process:

1. Cook the vegetable in very little water if using. ( I did not add any).
2. Grind the chana dal, ginger, green chillies, coconut, coriander, mustard seeds, turmeric, hing together to a fine paste. You can add water to make it smooth.
3. Cook this fine paste along with the vegetables till it loses its raw taste.
4. Add the beaten yoghurt to this mixture and give a boil. Add the salt, more water to bring it to consistency you require.
5. You can add some sour cream at this stage.
6. Finally, do a seasoning/tadka with mustard seeds and curry leaves.