A comforting South Indian lentil and pumpkin curry with a perfect balance of sweet, sour, and spicy flavors. This traditional Karnataka dish, made with a freshly ground masala, is best enjoyed with hot steamed rice.
Prep20 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 cup
365cal
13gprotein
54gcarbs
Ingredients
1 cup Toor Dal (Rinsed thoroughly)
0.5 tsp Turmeric Powder
3 cup Water (For cooking dal)
500 g Yellow Pumpkin (Peeled and cubed into 1-inch pieces)
20 g Tamarind (Seedless, soaked in 1/2 cup hot water)
1.5 tbsp Jaggery (Grated or powdered, adjust to taste)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and healthy South Indian stir-fry made with finely chopped cabbage and grated carrots. This quick side dish gets its classic flavor from a mustard seed tempering and a fresh coconut garnish. Perfect with rice and sambar.
About Pumpkin Huli, Steamed Basmati Rice and Cabbage Carrot Palya
Aromatic Pumpkin Huli with fluffy rice & fiber-rich cabbage palya. A perfectly spiced, energy-giving comfort food!
This udupi dish is perfect for dinner. With 758.3399999999999 calories and 20.7g of protein per serving, it's a nutritious choice for your meal plan.
14gfat
1 tsp Urad Dal
2 tbsp Coriander Seeds
5 pcs Dried Red Chilies (Use Byadgi for color and mild heat, adjust to preference)
0.25 tsp Fenugreek Seeds
0.25 tsp Hing (Divided into two portions)
0.5 cup Fresh Grated Coconut
2 tbsp Ghee (Use coconut oil for a vegan option)
1 tsp Mustard Seeds
10 pcs Curry Leaves (Fresh)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Dal
In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 3 cups of water.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal until smooth. Set aside.
2
Prepare Tamarind & Cook Pumpkin
While the dal cooks, soak the tamarind in 1/2 cup of hot water for 15 minutes. Squeeze the pulp to extract a thick juice, then strain and discard the solids.
In a large pot or kadai, combine the pumpkin cubes, tamarind extract, jaggery, and salt.
Add 1 cup of water, stir, and bring to a boil. Reduce heat, cover, and cook for 10-12 minutes until the pumpkin is tender but still holds its shape.
3
Roast and Grind the Masala
Heat 1 tsp of coconut oil in a small pan over low-medium heat.
Add chana dal, urad dal, coriander seeds, dried red chilies, and fenugreek seeds. Roast for 3-4 minutes, stirring continuously, until the dals are golden and the spices are fragrant.
Add a pinch of hing and roast for another 10 seconds. Turn off the heat and let the mixture cool completely.
Transfer the cooled spices to a grinder jar along with the fresh grated coconut. Add a few tablespoons of water and grind to a smooth, thick paste.
4
Combine and Simmer
Add the cooked, mashed dal to the pot with the cooked pumpkin.
Stir in the ground masala paste and mix everything gently but thoroughly.
Add 1-2 cups of water to achieve your desired consistency, keeping in mind it will thicken slightly upon cooling.
Bring the huli to a gentle boil, then reduce the heat and let it simmer for 8-10 minutes for the flavors to meld together. Stir occasionally to prevent it from sticking.
5
Prepare the Tempering (Tadka)
In a small tadka pan, heat the ghee over medium-high heat.
Once hot, add the mustard seeds and allow them to splutter completely.
Add the fresh curry leaves (be careful, they will pop) and the remaining pinch of hing. Sauté for a few seconds until the leaves are crisp and aromatic.
6
Finish and Serve
Immediately pour the hot tempering over the simmering huli. Stir well to incorporate.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, ragi mudde, or rotis.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
400 g cabbage (about 1 small head, finely chopped)
150 g carrots (about 2 medium, grated)
2 tbsp coconut oil
1 tsp mustard seeds
1 tsp urad dal (split and skinned black gram)
1 tsp chana dal (split chickpeas)
2 pcs green chillies (slit lengthwise)
1 sprig curry leaves (about 10-12 leaves)
0.25 tsp hing (asafoetida)
0.5 tsp turmeric powder
1 tsp salt (or to taste)
0.25 cup fresh coconut (grated)
2 tbsp coriander leaves (finely chopped)
1 tbsp lemon juice (optional)
Instructions
1
Prepare Vegetables
Rinse the cabbage and carrots thoroughly under running water.
Finely chop the cabbage and grate the carrots. Set them aside together in a bowl.
2
Prepare the Tempering (Tadka)
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Reduce the heat to low, then add the urad dal and chana dal. Sauté for about 1-2 minutes, stirring continuously until they turn golden brown. Be careful not to burn them.
Add the slit green chillies, curry leaves, and a pinch of hing. Sauté for another 30 seconds until the curry leaves become crisp and aromatic.
3
Cook the Palya
Add the chopped cabbage and grated carrots to the pan with the tempering.
Sprinkle the turmeric powder and salt over the vegetables.
Mix everything thoroughly, ensuring the vegetables are well-coated with the spices.
