To begin making Huli Soppu Saaru Recipe first prep all the ingredients and keep them ready. 

First step, wash the toor dal and add it into the pressure cooker along with 2-½ cups of water and turmeric powder.  Cover the cooker and pressure cook for 2 whistles.

After 2 whistles turn the heat to low and simmer for 3 to 4 minutes and turn off the heat. Allow the pressure to release naturally. Once the pressure releases,  open the cooker and mash the dal lightly until smooth.

Next, Soak the tamarind in hot water for 15 minutes. After 15 minutes, using your fingers, mash the tamarind well into the water until it feels completely soft.

This process helps to extract the juice and sourness from the tamarind. Do this process another couple of times by adding 1/4 cup of water at a time. Combine all the tamarind water into a single bowl and set aside.

For the masala, preheat a pan over medium heat; add the chana dal and urad dal and roast until the dals turn golden and lightly crisp. At this stage, add the coriander seeds, cumin seeds, methi seeds and dry red chillies.

Stir for another minute or two until you notice the seeds start crackling and you can smell the aromas coming through.

Finally add the coconut and stir it for 30-40 seconds and turn off the heat. Allow the mixture to cool. Once cooled, blend to make a fine powder. Keep aside.

To cook the sambar add the tamarind water, chopped greens, onions, ground sambar powder, turmeric powder and salt. Add 1/4 cup of water and pressure cook for 2 whistles turn off the heat and release the pressure immediately.  

Release the pressure immediately by lifting the weight off with a fork. Releasing the pressure immediately ensures the greens retain its bright colours. Keep aside.

Finally to put the saaru together, heat oil in a large saucepan over medium heat; add the mustard seeds, cumin and red chillies and allow the seeds to crackle. Add the curry leaves and asafoetida.

Stir in the cooked dal and the cooked soppu saaru into the seasoning. Give the Huli Soppu Saaru a stir and bring the Huli Soppu Saaru to a brisk boil for 2 to 3 minutes and turn off the heat. Check the salt and adjust according to your taste. Transfer the Huli Soppu Saaru to a serving bowl. 

Serve Huli Soppu Saaru Recipe along with Steamed Rice, Udupi Tomato Rasam Recipe, Aralu Sandige Recipe (Puffed Paddy Fryums) and Karnataka Style Beetroot Palya Recipe for a delicious South Indian meal.