Ingredients

• 2 cups - chopped vegetables
• 1 cup - tur dal
• 3/4 cup - grated coconut, fresh/frozen
• 1 tbsp - jaggery
• 1/4 tsp - tamarind paste
• salt as per taste
• 1 to 2 tsp - oil/ghee
• 1/2 tsp - mustard seeds
• 4 to 5 - curry leaves
• 1/4 tsp - hing
• a pinch - turmeric
• For the masala:
• 2 tsp - channa dal
• 4 tsp - coriander seeds
• 4 to 5 - dry red chillies, low to medium spiced
• 1 tsp - jeera (optional)
• 1 tsp - methi seeds (optional)

How to Make Huli

• Dry roast the ingredients for the masala, powder it in a blender without adding any water.
• Add coconut and some water to the powdered masala and grind to a smooth paste. Keep aside.
• Add a couple of drops oil and a pinch of turmeric to the washed toor dal. (Dal is said to cook faster with some oil and turmeric.)
• Add enough water to cover the tur dal and pressure cook until done - about 3-4 whistles.
• Meanwhile, clean and cook the vegetables with some salt and water. (You could even combine the vegetables with the dal and pressure cook them. But the vegetables should not get overcooked).
• Combine the cooked dal, vegetables, coconut-masala paste and mix well.
• Add water to get the desired consistency.
• Boil on medium heat for 3-4 minutes.
• Add salt, jaggery, and tamarind and mix well. Boil further, for another 3-5 minutes and remove from stove.
• Season with tempered mustard seeds, hing, and curry leaves.
• Serve hot with rice/idli/dosa.
• Recipe and Image courtesy: Ramya
• http://maneadige.blogspot.in/