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Unde Huli

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Total Time:
1.75 hours
Serves:6
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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4

Ingredients

  • 1/2 cup - red gram (Tuvar) dal
  • 1/2 cup - Bengal (channa) dal
  • 1/2 cup - grated Coconut (optional)
  • 1 tsp - Cumin seeds
  • 1/2 tsp - pepper Corns
  • 1 tsp - baking powder
  • 1/4 cup - Asafoetida
  • 1 tsp - chilli powder
  • 1/2 tsp - Turmeric powder
  • Salt, to taste
  • For Gravy:
  • Tamarind (size of a lime)
  • 2 tsp - oil
  • 1 tsp - mustard
  • 1/4 tsp - Fenugreek
  • Curry leaves - Few
  • 1.5 tsp or to taste- chilli powder
  • Salt, to taste
  • 1 tbsp - Jaggery (optional)

How to Make

  • Wash and soak both the dals together in 4 cups of water for 1 hour. Drain from water and reserve the water.
  • Add pepper corn and cumin and grind together coarsely.
  • Add rest of the ingredients and mix well. Form into balls and steam for 15 minutes.
  • For Gravy
  • Soak tamarind in 4 cups of water and extract juice.
  • Heat oil, season with mustard, fenugreek and curry leaves.
  • Add tamarind juice and reserved water in which dals were soaked.
  • Add chilli powder and salt. Simmer for 5 minutes.
  • Keep aside 3 of the dal balls and add the rest to the gravy. Simmer for 3 more minutes.
  • Mash the reserved balls, mix with a little water and add.
  • Add jaggery if desired. Give a final boil and remove from fire.