Karnataka Style Sandige Huli Recipe (Toor dal dumplings in Gravy Recipe)
Spicy toor dal dumpling simmered in a creamy toor dal gravy and tempered with Indian spices.
Karnataka Style Sandige Huli Recipe (Toor dal dumplings in Gravy Recipe) is a high rich protein dish. It is a dal curry made with toor dal without any vegetables. The toor dal is ground and mixed with fresh coconut and coriander leaves, which is shaped into balls and simmered with the same toor dal curry. This dish is famous among the “Madhwa Brahmin” community and is prepared traditionally on “Devara samaradhane” gathering.
If you are looking for more Karnataka recipes here are some:
- 1 cup Toor Dal (Arhar Whole)
- 2 Green Chilli , chopped
- 2 tablespoon Fresh coconut , grated
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Jaggery
- 1/2 cup Tamarind Water
- 1 teaspoon Asafoetida (hing)
- Salt , to taste To temper
- 1 teaspoon White Urad Dal (Split)
- 2 cloves Garlic , chopped
- 1 sprig Curry leaves
- 1 tablespoon Ghee
Directions for Karnataka Style Sandige Huli Recipe (Toor dal dumplings in Gravy Recipe)
To begin preparing Karnataka Style Sandige Huli Recipe, soak the dal in water for at least 3 hours and keep it.
In a grinder add the dal without water and green chili to a coarse paste. Take more than half of the mixture and keep it aside in a bowl.
Add some more water into the mixer and grind the mixture to a smooth paste and reserve for later use.
To the coarsely ground dal mixture, add coconut grated, chopped coriander leaves hing, turmeric and mix well.
Heat a kadai with oil, add mustard seeds allow it splutter for 10 seconds. Add the mixed toor dal mixture and keep sautéing for 2 minutes. Switch off the heat, allow it to rest for some time and start shaping them into balls.
Heat a sauce pan with ghee, add mustard seeds and allow it to splutter for 10 seconds.
Add the smoothly ground dal mixture, with chopped coriander, jaggery, tamarind water, salt and turmeric powder.
You can add some more water to make the consistency thin. Check for salt and add the dumplings into the dal mixture. Allow it to boil for 10 minutes and switch off the heat.
To temper, heat a small tempering kadai with oil and add the urad dal, garlic and saute until they become light brown. Add curry leaves and let it splutter and immediately pour it over the dal and serve.
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