Nuchinunde

Steamed mixed lentil-herb dumplings — toor dal and chana dal soaked and ground coarsely with dried red chilli, ginger, asafoetida, turmeric, fresh dill (sabbasige), fresh coriander, and grated coconut, the batter salted and shaped by hand into cylindrical or oval dumplings and steamed until firm and cooked through. The nuchinunde has a more substantial, grainy texture than the smooth idli; the coarse grind leaves visible lentil pieces and herb flecks throughout. The dill is the defining flavour — no other South Indian dumpling uses dill so prominently, and its anise-like freshness cuts through the earthiness of the cooked lentil. Eaten with coconut chutney for breakfast; also served at festivals alongside other breakfast items. The dill-lentil combination is a specifically North Karnataka and coastal Karnataka Brahmin preparation.