Bolu Huli

Cuisines

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Recipe

Ingredients

1 cup	toor dal (pigeon peas)
1 cup	cubed pumpkin
1 cup	cubed potatoes
1 cup	cubed carrots
1 teaspoon	turmeric powder
1 teaspoon	salt
1 tablespoon	tamarind pulp
2 tablespoons	grated coconut
4 pieces	dried red chilies
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 tablespoon	cooking oil
1 pinch	asafoetida
1 sprig	curry leaves
—	water as needed

Instructions

1. 1 Wash the toor dal thoroughly and soak it in water for 20 minutes.
2. 2 In a pressure cooker, add the soaked toor dal, cubed pumpkin, potatoes, carrots, turmeric powder, and enough water to cover the ingredients. Cook for 3-4 whistles until the dal and vegetables are tender.
3. 3 In a blender, grind the grated coconut and dried red chilies into a smooth paste using a little water.
4. 4 Once the pressure releases, open the cooker and add the tamarind pulp, salt, and the ground coconut-chili paste. Mix well and bring it to a boil.
5. 5 In a small pan, heat the cooking oil over medium heat. Add mustard seeds and let them splutter.
6. 6 Add cumin seeds, asafoetida, and curry leaves to the oil. Sauté for a few seconds until fragrant.
7. 7 Pour the tempering over the boiling dal and vegetable mixture. Stir well and simmer for another 5 minutes.
8. 8 Adjust the consistency with water if needed and check for seasoning before serving.