Karnataka Style Sandige Huli: A Delightful Toor Dal Dumplings in Tangy Gravy
Transport your taste buds to the vibrant flavors of Karnataka with this tantalizing recipe for Sandige Huli. A beloved dish from the coastal region, Sandige Huli combines the wholesome goodness of toor dal dumplings simmered in a flavorful and tangy gravy. The dish is an aromatic fusion of spices, herbs, and textures, where each bite offers a perfect balance of softness from the dumplings and the rich, spicy gravy. Paired with steamed rice, this is a comforting and satisfying meal that’s sure to brighten any lunch table.
Cuisine:
Karnataka, South India
Course:
Lunch
Diet:
Vegetarian
Ingredients
The key ingredients in this traditional Karnataka dish combine the earthy taste of toor dal with aromatic spices, creating a hearty, flavorful meal. Below is a detailed list of all the ingredients needed for this recipe:
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Green Chilli | 2, chopped |
| Fresh coconut | 2 tablespoons, grated |
| Turmeric powder (Haldi) | 1 teaspoon |
| Jaggery | 1 teaspoon |
| Tamarind | 20 grams, soaked in water |
| Asafoetida (Hing) | 1 teaspoon |
| Salt | To taste |
| To Temper | |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Garlic | 2 cloves, crushed |
| Curry leaves | 1 sprig, torn |
| Ghee | 1 tablespoon |
Preparation Time:
200 minutes (including soaking)
Cooking Time:
30 minutes
Total Time:
230 minutes (approximately 3 hours and 50 minutes)
Servings:
4-6 servings
Instructions
-
Prep the Tamarind and Toor Dal:
Start by soaking the tamarind in hot water for about 15 minutes. Once softened, mash it well to extract the pulp, then strain the water and set it aside. Discard any leftover pulp. -
Soak and Grind the Toor Dal:
Rinse the toor dal (arhar dal) well and soak it in water for at least 3 hours. After soaking, drain the water and transfer the dal to a mixer grinder. Add the green chili, turmeric powder, and a pinch of salt. Blend the mixture into a coarse paste. Keep three-fourths of the coarse mixture aside in a bowl. -
Prepare Toor Dal Water:
To the remaining coarse dal mixture, add about 1 cup of water and blend it into a smooth mixture. This smooth dal mixture will serve as the Toor Dal water and will be used to form the base of the gravy. -
Make the Dumplings:
To the coarsely ground dal mixture, add the grated coconut, chopped coriander leaves, and asafoetida (hing). Mix everything thoroughly. Form small lemon-sized dumplings from the mixture. Steam these dumplings in an idli steamer for about 10 minutes, then remove and let them cool. Set the dumplings aside. -
Prepare the Gravy:
In a kadai (wok), heat ghee over medium heat. Once hot, add the mustard seeds and urad dal, allowing them to splutter and turn golden brown. Stir in the torn curry leaves and crushed garlic, sautรฉing for a few seconds until the garlic is fragrant. -
Combine the Gravy Ingredients:
Now, pour in the prepared Toor Dal water, followed by the jaggery, tamarind water, and salt. Stir the mixture well and allow it to come to a boil. The consistency of the gravy should resemble that of a thin rasam or kadhi, not too thick. -
Cook the Dumplings in the Gravy:
Carefully add the steamed toor dal dumplings into the bubbling gravy. Let the dish simmer for about 10 minutes, allowing the dumplings to absorb the flavors of the gravy. As the dumplings cook, they will rise to the top of the gravy, signaling they are ready. -
Final Touch and Serving:
Once the dumplings are cooked through, turn off the heat and transfer the Sandige Huli to a serving bowl. Serve it hot with freshly steamed rice for a satisfying and flavorful meal.
Serving Suggestions
For the perfect meal, pair this Karnataka Style Sandige Huli with a side of Karnataka Style Badanekayi Palya (Brinjal Stir Fry), a mildly spiced vegetable dish made with eggplant. Together, they make for a wholesome and traditional Karnataka lunch.
Tips for the Best Sandige Huli:
- Adjust the Spice Level: If you prefer a spicier dish, you can increase the amount of green chilies or add a pinch of red chili powder to the dumplings or gravy.
- Vary the Dumplings: While toor dal dumplings are the traditional choice, you can also use other legumes like moong dal for variation.
- Consistency of the Gravy: If you prefer a thicker gravy, you can reduce the amount of water in the Toor Dal water mixture. Just be sure to check the seasoning balance.
Nutritional Information (Approx.)
(per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 35g |
| Protein | 7g |
| Fat | 5g |
| Fiber | 8g |
| Sodium | 250mg |
| Sugars | 10g |
Karnataka Style Sandige Huli is a comforting dish that blends the earthy flavors of dal with the tangy zest of tamarind and the sweet undertone of jaggery, resulting in a hearty meal thatโs both flavorful and nutritious. Ideal for vegetarians, this dish also encapsulates the authentic taste of Karnataka, making it a must-try for those looking to explore traditional Indian regional cuisines.
