Watch how to make Huli, a popular South Indian dal, with Anushruti.

There are innumerable ways to make Huli. It is hard to generalise and come up with one single recipe. Be it any festive occasion, marriages, religious ceremonies or daily fare, Huli, with a multitude of regional variations is an intrinsic part of the Kannadiga Brahmin cuisine. Check out Anushruti's take on this popular South Indian dish.

Ingredients:

For dal:
150 gm (3/4 cup) red gram dal (arhar dal or toovar dal)
1/4 tsp turmeric powder
1 tsp ghee or vegetable oil
500 ml (2 cups) water

For vegetables:
250 gm (approx 2 cups) chopped vegetables of your choice
500 ml (2 cups) water

For grinding:
3 to 4 dry red chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 tsp tamarind
1/4 tsp turmeric powder
1/2 tsp asafoetida powder
3 tbsp coconut, grated
1 tsp coconut oil
80 ml (1/3 cup) water

For seasoning:
2 tsp coconut oil
3/4 tsp mustard seeds
1 sprig curry leaves
1/2 tsp asafoetida
3 tsp salt to taste

Method:

To make dal:
- In a pressure cooker, add the dal (after draining off the water), turmeric powder, ghee and water.
- Once you assemble all the ingredients in a pressure cooker, cook till done, about 3 to 4 whistles.

To make the vegetables:
- In a saucepan, cook the vegetables with the water, until they are tender.

To make the spice paste:
- In a small wok, heat the oil over a medium flame and add in the dry red chillies, coriander seeds, cumin seeds and mustard seeds and cook until the mustard starts to pop and the coriander seeds turn golden brown in colour.
- Lower the flame and put in the fenugreek seeds, turmeric and asafoetida powder and stir for 40 to 50 seconds.
- Add the freshly grated coconut to the above ingredients and give it a good stir until the coconut has mixed with all the spices.
- Switch off the flame and add tamarind and water. Let it cool down slightly.
- Once cooled down, grind to a fine and smooth paste with water. -