Karnataka Style Sandige Huli Recipe: Toor Dal Dumplings in Gravy
Discover the rich flavors and delightful textures of Karnataka cuisine with this authentic recipe for Sandige Huli, featuring tender toor dal dumplings nestled in a tangy, aromatic gravy. Perfect for a hearty lunch, this dish is a wonderful representation of the region’s culinary heritage, combining earthy ingredients and vibrant spices to create a meal that is both satisfying and nourishing. Serve it alongside hot steamed rice and crispy snacks for a complete feast!
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Green chilies (chopped) | 2 |
| Fresh coconut (grated) | 2 tablespoons |
| Turmeric powder (Haldi) | 1 teaspoon |
| Jaggery | 1 teaspoon |
| Tamarind water | ยฝ cup |
| Asafoetida (hing) | 1 teaspoon |
| Salt | To taste |
| White urad dal (split) | 1 teaspoon |
| Garlic (chopped) | 2 cloves |
| Curry leaves | 1 sprig |
| Ghee (clarified butter) | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 230 |
| Protein | 8 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 10 g |
| Fat | 5 g |
| Sodium | Varies with salt |
Preparation Time
- Preparation: 200 minutes (includes soaking time)
- Cooking: 30 minutes
- Total Time: 230 minutes
Servings
- Yield: 4 servings
Instructions
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Soak the Dal: Begin by soaking the arhar dal in ample water for at least three hours. This step is essential to ensure the dal is softened and easy to blend into a smooth paste.
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Prepare the Dumpling Mixture: After soaking, drain the water and transfer the dal to a grinder. Add the chopped green chilies without any water and blend the mixture to a coarse paste. Set aside more than half of this mixture in a bowl.
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Create a Smooth Paste: Add a bit more water to the remaining mixture in the grinder and blend until you achieve a smooth paste. Reserve this smooth dal paste for later.
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Combine Ingredients for Dumplings: To the coarsely ground dal mixture, incorporate the grated coconut, a pinch of asafoetida, turmeric powder, and salt. Mix thoroughly to ensure all ingredients are well combined.
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Sautรฉ the Dumpling Mixture: Heat a kadai (wok) over medium heat and add a splash of oil. Once hot, toss in mustard seeds and allow them to splutter for about 10 seconds. Then, add the mixed toor dal mixture and sautรฉ it for approximately 2 minutes, ensuring it is lightly cooked and fragrant. Remove from heat and allow it to cool slightly before shaping the mixture into small balls.
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Prepare the Gravy: In a saucepan, heat ghee and add mustard seeds, allowing them to splutter as before. Incorporate the smoothly ground dal mixture into the saucepan. Follow by adding the chopped coriander (if using), jaggery, tamarind water, salt, and turmeric powder. If the gravy appears too thick, feel free to add a bit more water to reach your desired consistency.
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Combine and Cook: Gently drop the shaped dumplings into the gravy, ensuring they are submerged. Allow the mixture to boil for about 10 minutes, letting the flavors meld and the dumplings cook through.
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Temper the Gravy: For a finishing touch, heat a small tempering kadai with oil. Add the split urad dal and chopped garlic, sautรฉing until they turn a light golden brown. Add the curry leaves and let them splutter briefly before pouring this tempering over the simmering dal and dumpling mixture.
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Serve: Ladle the Sandige Huli into serving bowls and pair it with steaming hot rice. Complement your meal with a side of palya (a dry vegetable dish) and crispy Palak Pakora (spinach fritters) for an authentic and fulfilling Karnataka-style lunch experience.
Enjoy the exquisite taste and aromatic depth of this Karnataka Style Sandige Huli, a dish that truly represents the heart and soul of South Indian cuisine! Each bite offers a blend of textures and flavors, making it an irresistible choice for any meal.
