Huliyana Saaru

Ingredients

• - tamarind broth
• - Small tamarind ball
• - 2 tomatoes
• - 4 garlic cloves
• - 1.5 tsp saaru pudi (saaru powder)
• - 1/4 tsp turmeric
• - 1 tsp ghee
• - 1 tsp mustard seeds
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash completely.
2. Soak tamarind: Soak marble-sized tamarind in 1.5 cups warm water. Extract and strain.
3. Prepare vegetables: Cut 1 potato, 5 beans and 1 carrot into medium pieces.
4. Make Karnataka sambar powder: Use store-bought or grind 1 tbsp coriander, half tsp cumin, 3 dried red chillies, half tsp peppercorns and 2 tbsp fresh grated coconut.
5. Cook vegetables in tamarind: Add tamarind water, all vegetables, half tsp turmeric, 1.5 tsp red chilli powder, 2 tsp Karnataka sambar powder and salt. Boil 12 minutes until vegetables are tender.
6. Add mashed dal: Add mashed toor dal. Stir well and add half cup water.
7. Simmer: Cook on medium heat 8-10 minutes.
8. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal, 2 dried red chillies and curry leaves.
9. Add shallots: Add 8 sliced shallots to the tempering. Fry 5 minutes until golden. Pour over sambar.
10. Serve: Adjust salt. Huliyana saaru is Karnataka's version of sambar. Serve with steamed rice or idli.