Saturday, February 1, 2014



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.

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.

This dish turned out to be delicious when we had it with chappatis. The ingredients do not include onion and garlic so many make this Mixed Vegetable Huli on festival days when they don't use onion and garlic.

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.


If you have liked this recipe, I would appreciate your leaving a comment. Thank you !