Huli

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash completely smooth.

2. 2

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

3. 3

   Prepare vegetables: Cut drumstick pieces, small brinjals and raw banana if available.

4. 4

   Make Karnataka huli powder: Use store-bought Karnataka sambar/huli powder. If making fresh, dry roast and grind 2 tbsp coriander, 1 tsp cumin, 3 dried red chillies, 1 tsp peppercorns and 2 tbsp fresh grated coconut.

5. 5

   Cook vegetables in tamarind: Add tamarind water, all vegetables, half tsp turmeric, 1 tsp red chilli powder, 2 tsp huli powder and salt. Boil 12-15 minutes.

6. 6

   Add mashed dal: Add mashed toor dal and water to adjust consistency. Stir well.

7. 7

   Simmer: Cook on medium heat 8-10 minutes.

8. 8

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and curry leaves.

9. 9

   Add shallots: Add 8 sliced shallots to the tempering. Fry until golden. Pour over huli.

10. 10

    Serve: Adjust salt. Karnataka huli is similar to sambar but uses a different spice blend. Serve with steamed rice.