Huliyana Saaru

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.

2. 2

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

3. 3

   Prepare vegetables: Cut 1 potato, 5 beans and 1 carrot into medium pieces.

4. 4

   Make Karnataka sambar powder: Use store-bought or grind 1 tbsp coriander, half tsp cumin, 3 dried red chillies, half tsp peppercorns and 2 tbsp fresh grated coconut.

5. 5

   Cook vegetables in tamarind: Add tamarind water, all vegetables, half tsp turmeric, 1.5 tsp red chilli powder, 2 tsp Karnataka sambar powder and salt. Boil 12 minutes until vegetables are tender.

6. 6

   Add mashed dal: Add mashed toor dal. Stir well and add half cup water.

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 1 tsp urad dal, 2 dried red chillies and curry leaves.

9. 9

   Add shallots: Add 8 sliced shallots to the tempering. Fry 5 minutes until golden. Pour over sambar.

10. 10

    Serve: Adjust salt. Huliyana saaru is Karnataka's version of sambar. Serve with steamed rice or idli.