This huli combines okra and dried kabuli chana with a traditional Kannadiga mixture of spices. This is a popular dish in Karnataka during the festival season.
Makes about 8 servings.
For Huli :
Whole kabuli chana : 1 cup
Okra (Bendekai, Bhindi) : ½ pound
Green Chillies : 2 – 4 (optional)
Tamarind paste : 1 teaspoon
Salt to taste :
Curry Leaves : 10 leaves
Mustard seeds (Rai, Sasve) : ½ teaspoon
Asafoetida (Hing) : a pinch
For Masala :
Fresh Grated Coconut : ¾ cup
Coriander Seeds (Dhania) : 3 tablespoons
Red Chillies : 8 – 10
Cumin seeds (Jeera) : 1½ teaspoons
Cinnamon (Dalchini) : 1 piece
Raw Rice : 2 teaspoons
Turmeric (Haldi, Arshna) : ¼ teaspoon
Vegetable oil : 6 tablespoons
Soak the chana overnight. Pressure cook the chana until it is fully cooked.
In a pan, heat 2 tablespoons of oil.
Shallow fry all the masala ingredients until they are roasted to a golden brown.
Grind everything to a fine paste with fresh coconut and 2 teaspoons of cooked chana. Set this masala aside.
Cut the okra into ¾” pieces.
Saute the okra in 2 tablepoons of oil until it is cooked through and starts to brown along the edges.
In a sauce pan combine the masala with the cooked chana, tamarind paste, salt, and enough water to make a medium gravy. Cook until the mixture comes to a boil.
Add the fried okra and cook for another 2 minutes..
In a pan, heat about 2 tablespoons of oil. Add mustard.
After the mustard pops, add asafoetida and curry leaves.
Add the seasoning to the huli.
Recipe Credit : Shanta Rao
Category : Dals and Hulis