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 Unde Huli

• 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.