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A traditional Karnataka-style lentil and vegetable stew, known for its unique sweet, sour, and spicy flavor profile. Made with a freshly ground coconut masala, it's a hearty and aromatic dish often served during festivals with rice.
For 4 servings
Cook the Toor Dal
Prepare the Huli Masala Paste
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A traditional Karnataka-style lentil and vegetable stew, known for its unique sweet, sour, and spicy flavor profile. Made with a freshly ground coconut masala, it's a hearty and aromatic dish often served during festivals with rice.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 348.9 calories per serving with 12.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Vegetables
Combine and Simmer the Sambar
Prepare the Tempering (Tadka)
Garnish and Serve
You can use other traditional vegetables like yellow pumpkin (sihigumbala), chayote squash (seeme badanekayi), or broad beans (avarekalu).
For a quicker version, you can skip the fresh masala paste and use 2-3 tablespoons of a good quality Udupi or Mangalorean style sambar powder instead.
While toor dal is traditional, you can make this with a mix of toor dal and masoor dal for a different texture.
Add 1-2 Guntur red chillies along with the Byadagi chillies while roasting the masala for extra heat.
The primary ingredient, toor dal (pigeon peas), is an excellent source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
A combination of lentils and various vegetables makes this dish rich in dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
The blend of spices like turmeric, black pepper, and cumin contains powerful antioxidants and anti-inflammatory properties that help strengthen the immune system and protect the body from infections.
The vegetables in the sambar provide a wide range of essential vitamins and minerals, including Vitamin C, potassium, and iron, contributing to overall health and well-being.
Huli is a specific type of sambar from Karnataka. Its defining feature is the freshly ground masala paste made with roasted lentils, spices, and coconut, which gives it a thicker consistency and a more complex, aromatic flavor compared to sambars made primarily with pre-made powder.
Yes, Huli Sambar is a very healthy dish. It is rich in plant-based protein from lentils, high in dietary fiber from vegetables, and full of beneficial compounds from spices like turmeric and cumin. It provides a balanced meal when served with rice.
One serving of Huli Sambar (approximately 1 cup or 450g) contains around 350-400 calories. The exact count can vary based on the amount of ghee, oil, and coconut used.
While the authentic taste of Huli comes from the fresh masala, you can use a good quality sambar powder in a pinch. Use about 2-3 tablespoons of powder and add 2 tablespoons of grated coconut to the sambar while it simmers to get a closer flavor.
Traditionally, vegetables like ash gourd (winter melon), yellow pumpkin, drumsticks, brinjal (eggplant), and chayote squash are used. It's best to use vegetables that hold their shape well after cooking.
Leftover Huli Sambar can be stored in an airtight container in the refrigerator for up to 3 days. The flavor often improves overnight. Reheat thoroughly before serving.