Hesarukalu Huli

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Recipe

Ingredients

1 cup	hesarukalu (green gram/moong beans)
1 cup	tamarind pulp
2 tablespoons	sambar powder
1 teaspoon	turmeric powder
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
2 tablespoons	coconut oil
1	medium onion, finely chopped
1	medium tomato, chopped
2 tablespoons	grated coconut
1 sprig	curry leaves
2	dried red chilies
1	small piece of jaggery
—	salt to taste
—	water as needed

Instructions

1. 1 Wash and soak the hesarukalu (green gram) for 2-3 hours.
2. 2 Drain the water and cook the soaked green gram in a pressure cooker with enough water until soft but not mushy.
3. 3 In a pan, heat coconut oil and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, dried red chilies, and curry leaves.
4. 4 Add the finely chopped onion and sauté until they turn translucent.
5. 5 Add the chopped tomato and cook until soft.
6. 6 Add the cooked green gram to the pan along with turmeric powder, sambar powder, and salt. Mix well.
7. 7 Pour in the tamarind pulp and add a small piece of jaggery. Mix everything well and let it simmer for 10-15 minutes.
8. 8 Add the grated coconut and mix well. Cook for another 5 minutes.
9. 9 Adjust the consistency by adding water if needed, and let it simmer for a few more minutes.
10. 10 Serve hot with steamed rice or rotis.