29 March, 2018

MAAVINA HULI /MANGO DAL

Posted in : CURRY| TANGY CURRY| HULI| VEGETABLE CURRY| GOJJU| DAL| TOVVE| VEGETABLE KOOTU| SAGU, QCM - Quicker Cooking Method on by : Divya Suresh

Today I’m here to share one more summer special dish from Malenadu…. my native place. It is made spicy, though the weather is hot. And one more specialty about this recipe is it is made in quicker cooking method (please refer here) . We use both raw mango and ripe mango (which is both sweet & sour) in this recipe.  The very aroma of this dish is very inviting. Comparatively more lentil is used while making this huli, so that it becomes thick. Tastes awesome with hot steaming rice. Today I prepared instant mango pickle along with this huli. The masala powder which we use for this particular huli is little different from what we use everyday. So the powder is made there and then only, so that freshness of masala powder also adds to the overall taste of this huli. The below mentioned quantity of ingredients serves for 8 people. Here I have used a 5 ltr capacity pressure cooker.

 

Ingredients :

  • Pigeon peas/tuvar dal/arahar dal/togaribele – 1&3/4 cup
  • Water – 2 to 2&1/2 litres (approximately)
  • Grated raw mango – 1 cup (adjust)
  • Scooped ripe mango – of 2 medium sized mangoes
  • Red chilli powder – 1/2 tsp (optional)
  • Jaggery – 1 inch piece
  • Grated fresh coconut – 1/2 cup (optional)
  • Salt to taste

For tempering :

  • Ghee – 1/2 tbsp
  • Mustard seeds – 1/2 tsp
  • Fenugreek seeds – 1/4 tsp
  • curry leaves – 1 or 2 strings
  • Hing – 1/4 tsp

To dry roast & grind :

  • Coriander seeds – 1&1/2 tbsp
  • Split bengal gram/kadalebele – 1&1/2 tbsp
  • Split black gram/uddina bele – 1 tbsp
  • Fenugreek seeds – 3/4 tsp
  • Cumin seeds – 1/2 tsp
  • Black pepper corns – 1/2 tsp
  • Cinnamon – 1/2 an inch piece
  • Dry coconut flakes – 1/3 cup
  • Whole red chilli – 8 nos., byadigi (for color) & 4 nos., gunturu (spicy/hot)
  • Hing – 1/4 tsp
  • Curry leaves – 1 string
  • Turmeric powder – 1 tsp

 

PROCEDURE :

  • Dry roast all the ingredients listed under the heading ‘to dry roast & grind’, on medium flame, without burning and powder it finely

   

  • Boil water in the cooker along with the lentil (pigeon pea), when it is rolling boiling, add in salt, ground masala powder (stir it in the water to avoid lumps) and allow it to boil again

 

  • Now add in both raw and ripe mangoes, red chilli powder, coconut (if using) and jaggery, close the lid and give it one whistle

    

  • Prepare the tempering, add it to the huli/dal, once pressure drops

 

  • Enjoy with hot steaming rice