Karnataka Special Huli Tovve Recipe
Discover the rich flavors of Karnataka with this delightful Huli Tovve, a wholesome lentil and vegetable stew that brings together the earthy taste of spices, the sweetness of jaggery, and the freshness of coconut. Perfectly paired with steaming rice and crispy Elai Vadam, this vegetarian dish is not just a meal but a celebration of Karnataka’s culinary heritage.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mixed vegetables (French beans, carrots, etc.) | 1 cup |
| Raw Peanuts (Moongphali) | 1/4 cup |
| Arhar dal (Split Toor Dal) | 1/2 cup |
| Salt | To taste |
| Jaggery | 1 tablespoon |
| Fresh coconut (grated) | 1/4 cup |
| Dry Red Chillies | 6 |
| Chana dal (Bengal Gram Dal) | 1 tablespoon |
| White Urad Dal (Split) | 1 tablespoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Sunflower Oil | 1 tablespoon |
| Mustard seeds | 1 teaspoon |
| Asafoetida (hing) | A pinch |
| Curry leaves | As required |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 14 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 8 g |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Sugars | 5 g |
| Sodium | 300 mg |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 30 minutes |
| Total | 40 minutes |
Servings
- Servings: 2
Cuisine
- Cuisine: Karnataka Recipes
- Course: Lunch
- Diet: Vegetarian
Instructions
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Preparation of Ingredients: Start by washing and soaking the Toor dal in water. Let it sit while you prepare the mixed vegetables. Wash and cut the vegetables into bite-sized pieces for even cooking.
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Cooking the Lentils and Vegetables: In a pressure cooker, combine the soaked Toor dal, mixed vegetables, and raw peanuts. Add enough water to cover the ingredients and close the lid. Cook on high heat until the cooker releases 3-4 whistles. After this, turn off the heat and allow the pressure to release naturally.
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Making the Spice Paste: While the dal and vegetables are cooking, prepare the spice paste. In a dry pan over medium heat, roast the Urad dal, Chana dal, cinnamon stick, and dry red chillies separately until they turn a light golden brown. Be careful not to burn them, as this can impart a bitter flavor.
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Grinding the Paste: Once roasted, add the grated coconut to the pan and mix well. Transfer all the roasted ingredients to a blender or food processor. Grind them together into a smooth paste, adding a little water if necessary to facilitate blending.
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Combining Ingredients: Once the pressure cooker has cooled down, remove the lid and check if the lentils and vegetables are cooked thoroughly. Stir in the ground paste along with 2 cups of water, salt to taste, and jaggery. Bring the mixture to a boil over high heat, stirring occasionally. Cook until the Huli Tovve thickens to your desired consistency.
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Tempering: For the tempering, heat the sunflower oil in a small frying pan (tadka pan) over medium heat. Add the mustard seeds and let them crackle. Then, add the dried red chillies and curry leaves. Fry them until they become crisp, which enhances their flavor. Once done, pour this tempering over the simmering Huli Tovve.
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Serving: Remove from heat and serve the Huli Tovve hot with steaming rice and crispy Elai Vadam on the side for an authentic Karnataka meal experience.
Conclusion
The Huli Tovve is a wholesome dish that encapsulates the essence of Karnataka’s diverse culinary landscape, combining the nourishing qualities of lentils with a medley of vegetables and spices. This recipe not only provides a hearty meal but also brings a touch of tradition to your dining table, making it perfect for lunch or any gathering. Enjoy the flavors of Karnataka, and delight your family and friends with this comforting dish!
