Karnataka Style Sandige Huli Recipe: A Toor Dal Dumplings in Tangy Gravy
Transport your taste buds to the vibrant flavors of Karnataka with our tantalizing Sandige Huli recipe! This traditional dish combines the goodness of toor dal dumplings nestled in a rich, tangy gravy, bursting with spices and aromatics and goes perfect along with a hot bowl of rice and Badanekayi Palya
Transport your taste buds to the vibrant flavors of Karnataka with our tantalizing Sandige Huli recipe! This traditional dish combines the goodness of toor dal dumplings nestled in a rich, tangy gravy, bursting with spices and aromatics. Each bite is a symphony of textures and tastes, as the soft, melt-in-your-mouth dumplings mingle with the robust flavors of the aromatic gravy.
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.
Serve the Sandige Huli Recipe along with hot Steamed rice and Karnataka Style Badanekayi Palya Recipe for a wholesome meal.
If you are looking for more Karnataka recipes here are some:
200 M
30 M
230 M
4 Servings
Ingredients
- 1 cup Arhar dal (Split Toor Dal)
- 2 Green Chilli , chopped
- 2 tablespoons Fresh coconut , grated
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Jaggery
- 20 grams Tamarind , soaked in water
- 1 teaspoon Asafoetida (hing)
- Salt , to taste To temper
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
- 2 cloves Garlic , crushed
- 1 sprig Curry leaves , torn
- 1 tablespoon Ghee
How to make Karnataka Style Sandige Huli Recipe: A Toor Dal Dumplings in Tangy Gravy
To begin preparing Karnataka Style Sandige Huli Recipe, prep all the ingredients and keep them ready.
Soak the tamarind in hot water for 15 minutes. Mash the pulp into the water until softened and extract the water from the pulp and keep the tamarind water aside. You can discard the remaining pulp.
Soak the dal in water for at least 3 hours and keep it aside.
Once soaked, drain all the water and add the soaked dal into the jar of the mixer grinder along with green chilli, turmeric powder and a little salt and blend to make a coarse mixture. Take three fourth of the mixture and keep it aside in a bowl.
Add about 1 cup of water into the remaining dal mixture and blend to a smooth dal mixture and keep this aside. This is the Toor Dal water.
To the coarsely ground dal mixture, add coconut grated, chopped coriander leaves, hing and mix well. Make small lemon sized balls of this mix and steam it in an idli steamer for 10 minutes. Once done let it cool and keep it aside.
Heat a kadai with ghee, add mustard seeds and urad dal allow it splutter and the dal to turn golden brown and crisp. Stir in the curry leaves, garlic and saute for a few seconds. Add the toor dal water, jaggery, salt, tamarind water into this tadka and keep stirring for a couple minutes until it comes to a boil. The consistency of this should be thin like a rasam or a kadhi.
Check for salt and adjust accordingly. Finally add the steamed toor dal dumplings into the dal mixture. Allow it to boil for 10 minutes. You will notice the toor dal dumplings rising to the top. Ensure it gets cooked completely and hence takes a good 10 minutes.
Once done, turn off the heat and transfer the Sandige Huli to a serving bowl and serve hot.
Serve the Sandige Huli Recipe along with hot Steamed rice and Karnataka Style Badanekayi Palya Recipe for a wholesome meal.
