One of my signature dishes within my family & friends is Rubbida Huli. In Bangalore, all my relatives make 2 kinds of huli. One in which the masala is fried and ground or the huli with instant pudi. In my case, I do use the huli pudi, but with a different twist. So, here comes my recipe for the huli.
I use the same recipe for making huli with different kinds of vegetables, lentils. If I make these on days other than Thursday, I also add 1/2 onion to the masala. Oh yes, its so yummy. I am not so fond of garlic, but onion is my all time favorite.
Ingredients for the masala:
- 3-4 tsp huli pudi
- 6 tsp coriander seeds (Dhania)
- 1 tsp ground cinnamon powder
- 6 tsp dry or grated coconut
- 3 tsp tomato paste
- 1 tsp tamarind paste
Ingredients for the huli:
- 1 cup toor dal
- 2 chopped potatoes
- 2 chopped carrots
- 1/2 lb chopped beans
- 2 chopped coyote
Method:
In your mixer, grind all the ingredients as listed in the masala. Pressure cook toor dal along with all the vegetables. In a big vessel, add 3 tsp oil. Add mustard seeds, hing, curry leaves, and haldi. Next, add the masala and fry for 2 -3 minutes. When the masala for the huli starts boiling, add the cooked toor dal and vegetables. Add salt to taste.
Serve with Rice or chapathi.
