OK, I have to admit this, before I go on with the recipe. I do not know the traditional name of this dish; all I know is that it is a dish from Karnataka. The English title that I put more descriptive of the procedure, seems so formal and does not seem to have that connection with the dish. If somebody knows the name please let know.

Many years ago my mom had learnt this from one of our neighbor “Uma Aunty”.  She was an ace cook who could whip delicious dishes in no time. Many a times she would send over some of her dishes to us and we would enjoy tasting it. This is one such dish, but unfortunately I do not remember the name of this. She used to say that, this is usually served to people recovering from an illness. Not only in this healthy, low-fat but also caters to their lost taste and appetite.

During the process of writing this post, it stuck to me that this dish is more like a distant cousin of nucchina-unde. The ingredients are mostly similar; the procedure of steaming is the same, the difference being that in this case the daal mixture is steamed as a whole, instead of steaming each ‘unde’ separately as in nucchina-unde.

I do not prepare this often as most of them in my family are not huge fans of this dish; I am the only exception though. Don’t be worried by the long list of ingredients, most of the items are used for grinding and act as taste enhancer. Daal mixture when steamed tends to taste bland and so most of the ingredients are used to kick it up by a notch J Nevertheless it is easy to prepare, rich in protein and nutritious as well.

If interested you can check out another version of steamed daal that I posted long time ago, here Steamed Toor Daal Dill Cake.

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