Categories: Grains/Peas, Sambar/Curry/Huli
Ingredients
- Cow Peas/Alasande Kalu: 50 gms
- Black Channa/Kadale kalu: 50 gms
- Green gram/Hesaru Kalu: 50 gms
- Kabuli Channa: 50 gms
- Potato: 1 chopped lengthwise
- Tomato - 1 big sized
- Onion - 1 medium sized chopped
- Tamarind juice - 2 tsp
- Curry Leaves - 2 strands
- Oil - 1 tbsp
- Mustard Seeds - 1 tsp
- Turmeric - 1 tsp
- Asafoetida
- Grated Coconut - 1 and 1/2 tbsp
- Sambar Powder - 2 tbsp
- Salt to taste
Directions
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. Soak Cow Peas, Black Channa, Green gram and Kabuli channa overnight for 6 – 7 hours.
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Pressure cook soaked channa dal for 3 – 4 whistles.
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Fry chopped onions for few minutes till it turns transparent. Grind Coconut, tomato, tamarind juice, onion, sambar powder and 2 tbsp cooked dals from step 1 to a very fine paste.
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Heat oil in a Kadai, add mustard seeds and on spluttering add curry leaves, asafoetida, chopped Potato fry till it turns soft.
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Now put cooked dals (Step 1), grinded paste (Step 3) and mix well. Pour 1 cup of water. Add salt to taste.
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Boil for 5 mins.
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Kalu Huli is ready to serve with steaming rice or ragi balls.