Karnataka Style Hurali Kalu Saaru Recipe
This delightful Karnataka Style Hurali Kalu Saaru is a comforting lentil dish featuring horse gram, celebrated for its nutritional value and unique flavor. Perfect for lunch, it pairs beautifully with steamed rice and traditional accompaniments like Gorikayi Palya and Pineapple Gojju, making it an ultimate family favorite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Horse Gram Dal (Kollu/Kulith) | 1/2 cup (soaked in water for 2 hours) |
| Potatoes (Aloo) | 2 (chopped) |
| Salt | to taste |
| Sunflower Oil | for cooking |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Onion | 1 (chopped) |
| Cloves | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Garlic | 4 cloves |
| Ginger | 1 inch |
| Tomato | 1 (chopped) |
| Fresh Coconut | 4 tablespoons (grated) |
| Coriander Leaves (Dhania) | 1 sprig (for garnish) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180 |
| Protein | 8g |
| Carbohydrates | 30g |
| Fat | 6g |
| Fiber | 7g |
Preparation Time
- Prep Time: 130 minutes
- Cook Time: 45 minutes
- Total Time: 175 minutes
- Servings: 4
Instructions
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Prepare the Onion Paste: Start by grinding the chopped onion, cloves, cinnamon stick, garlic, and ginger into a smooth paste. Set it aside.
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Make the Tomato and Coconut Paste: Clean the mixer and grind the chopped tomato with grated coconut until smooth. Keep this mixture aside as well.
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Cook the Base: In a pressure cooker, heat the sunflower oil. Add mustard seeds and allow them to splutter for about 10 seconds.
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Sauté the Onion Paste: Incorporate the onion paste into the cooker, sautéing until the raw aroma dissipates. This should take about 5-7 minutes.
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Add Tomato Paste: Mix in the prepared tomato and coconut paste, along with salt and turmeric powder. Stir well and continue sautéing for an additional 10 minutes to enhance the flavors.
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Combine the Main Ingredients: Add the soaked horse gram dal and chopped potatoes to the pot. Pour in approximately 1.5 cups of water, stirring to combine.
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Pressure Cook: Seal the pressure cooker and cook for 3 whistles. After cooking, allow the pressure to release naturally.
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Garnish and Serve: Once the pressure has released, open the cooker and garnish the dish with freshly chopped coriander leaves.
Serve your Karnataka Style Hurali Kalu Saaru hot with steaming rice and a side of Gorikayi Palya and Pineapple Gojju for a satisfying and wholesome meal that embodies the rich culinary traditions of Karnataka. Enjoy!
