Saturday, February 1, 2014



I have adapted this from a recipe shared by my friend Suphala Shenoy, who has made a guest post here in the past of Mangalore Ghee Dosa.

Huli, is a South Indian dish made with dal and vegetables. Today's Huli is made in the Honnavar style, Honnavar being a place in Uttar Kannada in the state of Karnataka.

This dish turned out to be delicious when we had it with chappatis. I make it often these days and hope you will enjoy it as much as we did.

  • Toor Dal, 1/2 cup
  • Green Peas, 1/2 cup
  • Carrot, 1
  • Cauliflower florets, 1 cup
  • Potato, 1
  • Tomato, 1
  • Turmeric (Haldi) Powder, 1/2 tsp
  • Grated Jaggery, 1 tbsp
  • Salt, to taste
  • Grated Coconut, 2 tbsp
  • Byadgi Red Chillies, roasted, 4
  • Tamarind, a small ball
  • Coriander seeds, 2 tsp
  • Cumin (Jeera) seeds, 1 tsp
  • Mustard seeds, 1 tsp
  • Fenugreek (Methi) seeds, 1/4 tsp
  • Oil, as required 

You can use any vegetables of your choice. Today I have used fresh green peas, carrot, cauliflower, potato and tomatoes.
Pressure cook 1/2 cup of toor dal and keep aside.
Cook the vegetables and add the turmeric powder, grated jaggery and salt.
In a little oil, fry the coriander seeds, cumin seeds, mustard and methi seeds.
Grind the above along with grated coconut, Byadgi Red Chillies and tamarind to a smooth paste.
Now add the cooked toor dal and the paste to the cooked vegetables and bring it to a boil.

Serve hot with rice or chappatis.