Dill Leaves and Green Gram Sprout Dumplings

Steamed dumplings are popular among many world cuisines. They are usually wrapped in dough around a filling and served along with chutney or soup to enhance the richness of the flavor. Nuchinna Unde is a traditional Karnataka-style steamed dish. It can be served in place of rice or Indian bread for a change of pace.

After having been diagnosed with hidradenitis suppurativa, many recipes needed a few strict modifications. Despite the change in taste and texture, I still enjoy this high-protein dish for breakfast that powers my mornings. The simple and clean taste of fresh dill leaves stands out in this recipe. The herb is low in calories and serves as a good source of Vitamin A, Vitamin C, and magnesium.

Makes 2 servings

Prep time: 15-20 minutes
Cook time: 10 minutes

Ingredients for dill leaves and green gram sprout dumplings

• 1/2 cup green gram legumes (sprouted)
• 1/2 cup dill leaves finely chopped
• 1 inch of ginger (grated finely)
• 2 tbsp cilantro (finely chopped)
• 2 tbsp curry leaves (chopped)
• 1/4 tsp cumin seeds
• 3 tbsp wet coconut (grated)
• Salt to taste

Directions for dill leaves and green gram sprout dumplings

1. Coarse grind the sprouted green gram legumes and transfer them into a wide bowl.
2. Add the finely chopped dill leaves, grated ginger, chopped cilantro, chopped curry leaves, cumin seeds, salt, and grated wet coconut into the same bowl.

Mix well until all the ingredients are combined, do not add water.

3. Take a little quantity of the mixture in your palms (about the size of a big lemon) and press them gently with your fingers to give it a cylindrical shape.
4. Arrange them in a steamer. Steam the dumplings until cooked through. This should take about 15-20 minutes. If you prefer using a cooker, it takes 15 min for the dumplings to be ready. They may be softer in consistency than regular dumplings.
5. You can consume them while they are still warm or wait for them to cool.