Huli Recipe - South Indian Lentil & Vegetable Stew

Step 1: Soak and Pressure Cook Dal

Take 150g of toor dal (arhar dal) and soak it in water for about 15 minutes. Drain the water and transfer the dal to a pressure cooker. Add 1/4 teaspoon of turmeric powder, 1 teaspoon of ghee, and 2 cups (500ml) of water. Close the lid and pressure cook for about 3-4 whistles.

Step 2: Prepare and Cook Vegetables

While the dal is cooking, prepare the vegetables. Chop 200g white pumpkin into cubes, peel and chop 150g carrots, and chop 100g green beans. Place the chopped vegetables into a saucepan. Add 2 cups (500ml) of water, cover, and cook until the vegetables are tender.

Step 3: Prepare the Spice Paste

Heat 1 teaspoon of coconut oil in a small pan. Add 2-3 dried red chilies, 1 tablespoon of coriander seeds, and 1 teaspoon of cumin seeds. Roast on very low heat until the coriander seeds turn golden brown and the mustard seeds start to splutter. Then add 1/4 teaspoon of fenugreek seeds, 1/2 teaspoon of asafoetida powder, and 1/4 teaspoon of turmeric powder. Continue roasting until the fenugreek seeds release their aroma. Add 3 tablespoons of freshly grated coconut and stir until all spices are mixed with the coconut. Turn off the flame, add 1 teaspoon of tamarind and 1/3 cup of water. Allow the mixture to cool down completely.

Step 4: Grind the Spice Paste

Transfer the cooled spice mixture to a grinder. Grind it into a very smooth and fine paste. This step is crucial for the texture of the Huli.

Step 5: Combine Dal, Vegetables, and Spice Paste

Once the dal is cooked, transfer it to a larger pot. Mash the dal a bit with a wooden masher or ladle. Add the cooked vegetables along with their cooking water to the dal. Then, add the prepared smooth spice paste to the pot. Stir everything well to combine.

Step 6: Season and Boil the Huli

Add 3 to 3.5 teaspoons of salt (or to taste) to the Huli mixture. Turn on the flame and allow the Huli to come to a rolling boil, ensuring all the flavors are well infused.

Step 7: Prepare and Add Tempering

In a small tempering ladle or pan, heat 2 teaspoons of coconut oil. Add 3/4 teaspoon of mustard seeds. As the mustard seeds start to pop, tear in a few curry leaves and add them. Turn off the flame and add 1/2 teaspoon of asafoetida powder. Immediately pour the hot tempering into the boiling Huli. Stir well to incorporate the tempering.

Step 8: Serve Huli

Serve the flavorful Huli hot with rice or your favorite Indian bread.

• Soaking dal helps in better digestion by breaking down phytic acid.

• Ensure the spice paste is very smooth to avoid bits of whole spices in the dish.

• Adjust salt and spice levels to your personal preference.

• You can use any seasonal vegetables of your choice, such as fenugreek leaves, spinach, or amaranth leaves (laal maath).

• For a richer flavor, you can use ghee instead of coconut oil for tempering.