HULI
(This is a toor daal preparation with vegetables and ground masalas)

I got the recipe of Huli from my Mom-inlaw as my husband loves to eat this with rice. The vegetables which can be used in this are beetroot or cabbage or beans or yam. (All the vegetables that I mentioned are those which I never ate before marriage and used to make faces if my mom cooked them). But with Huli these vegetables taste a little better. So here goes the recipe

Ingredients

Beetroot 1 medium, peeled washed and cubed
Toor dal 1 cup
Tomato 1 big chopped
Hing 1 tsp
Oil 1 tsp
Salt to taste

For the Huli ground masala
Coriander seeds 2 tsp
Cloves 2
Jeera 1 tsp
Methi seeds 1/4 tsp
Hing 1/2 tsp
Curry leaves 10-12
Haldi 1/2 tsp
Red chillies 8-10
Ghee 1 tbsp
Coconut 1/2 cup grated
Tamarind paste 1 tsp

Method

Cook the beetroot cubes for 1 whistle or till cooked. (It should not mash when pressed)

Cook toor dal with tomato, hing and oil in a pressure cooker for 5-6 whistles.

Heat ghee in a small pan. Add cloves, coriander seeds, jeera, methi, hing, and curry leaves. Saute for 1 min on a low flame. Add red chillies. Saute for 1 min. Remove this in a mixer jar. Add coconut and tamarind paste. Add water and grind to a fine paste.

Now mix daal, beetroot cubes and ground masala in a deep kadai. Add a little water and salt to taste. Bring it to a boil. Serve hot with white rice and papad.

Same recipe can be followed for yam & beans.
If using cabbage, then wash and chop cabbage finely. Cook it with water in a kadai. The ground masala & daal can be added to the same. Then follow the method as above.