Huli (Mysore Sambar)
Ingredients
- Toor Dal : 1 cup
- Tamarind paste : 1 teaspoon
- Huli Pudi : 2 tablespoons
- Mustard seeds (Rai, Sasve) : ½ teaspoon
- Asafoetida (Hing) : ¼ teaspoon
- Curry Leaves : 8 - 10 leaves
- Vegetables : See description above
- Salt to taste
Instructions
- Pressure cook the toor dal separately in a pressure cooker.
- Add the vegetables to the dal.
- Add tamarind paste and huli pudi (sambar powder) . Cook until the vegetables are tender.
- 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. Enjoy!