Huli (Sambar) - South Indian Style

Step 1: Soak and Pressure Cook Dal

Take 150 grams of Toor Dal (Arhar Dal) and soak it in water for about 15 minutes. Drain the water from the soaked dal and transfer it into a pressure cooker. Add 1/4 teaspoon of turmeric powder, 1 teaspoon of ghee, and 2 cups (500 ml) of water to the dal. Close the lid and pressure cook for about 3 to 4 whistles.

Step 2: Prepare and Cook Vegetables

While the dal is cooking, prepare the vegetables. Cut white pumpkin, carrots, and green beans into small pieces. Place the chopped vegetables into a separate pan. Add 2 cups (500 ml) of water to the vegetables, cover the pan, and cook until they are tender.

Step 3: Prepare Spice Paste

Heat a small pan (kadai) and add 1 teaspoon of coconut oil. Add 2 to 3 dry red chilies, 1 tablespoon of coriander seeds, 1 teaspoon of cumin seeds, and 1/2 teaspoon of mustard seeds. Roast these spices 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 and continue to roast until they release their aroma. Turn off the flame and add 1/2 teaspoon of asafoetida powder and 1/4 teaspoon of turmeric powder. Finally, add 3 tablespoons of freshly grated coconut and stir well until all the spices are mixed with the coconut. Add 1 teaspoon of tamarind and 1/3 cup of water. Allow this mixture to cool down a bit.

Step 4: Grind Spice Paste

Transfer the cooled spice mixture into a grinder and blend it into a very smooth and fine paste.

Step 5: Combine Dal, Vegetables, and Spice Paste

Once the dal is cooked, transfer it to a larger pot. Mash the dal slightly with a wooden masher or ladle. Add the cooked vegetables along with their cooking water to the dal. Then, add the freshly ground spice paste to the mixture. Stir everything well until the dal is infused with the flavors of the spices and vegetables.

Step 6: Boil Huli and Season with Salt

Turn on the flame and bring the Huli to a rolling boil. Add 3 to 3.5 teaspoons of salt, or to taste, and stir well.

Step 7: Prepare and Add Tempering

To prepare the tempering, heat a small pan (tadka pan) and add 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 to the pan. Turn off the flame and add 1/2 teaspoon of asafoetida powder. Immediately pour the hot seasoning into the boiling Huli. Stir well to combine.

Step 8: Serve

Serve the flavorful Huli hot with rice or other South Indian dishes.

• Soaking dal helps break down phytic acid, making it easier to digest.

• Grind the spice paste to a very smooth consistency to avoid bits of whole spices in the final dish.

• Use any seasonal vegetables of your choice, including fresh greens like fenugreek, spinach, or amaranth leaves.

• Use different seasonal vegetables like drumsticks, eggplant, or potatoes.

• Add fresh greens such as fenugreek leaves (methi), spinach, or amaranth leaves (laal maath) for added nutrition and flavor.