Watch how to make Huli, a popular South Indian dal, with Anushruti.There are innumerable ways to make Huli. It is hard to generalise and come up with one single recipe. Be it any festive occasion, marriages, religious ceremonies or daily fare, Huli, with a multitude of regional variations is an intrinsic part of the Kannadiga Brahmin cuisine. Check out Anushruti's take on this popular South Indian dish. Ingredients:For dal:150 gm (3/4 cup) red gram dal (arhar dal or toovar dal)1/4 tsp turmeric powder1 tsp ghee or vegetable oil500 ml (2 cups) waterFor vegetables:250 gm (approx 2 cups) chopped vegetables of your choice500 ml (2 cups) waterFor grinding:3 to 4 dry red chillies1 tbsp coriander seeds1 tsp cumin seeds1/2 tsp mustard seeds1/4 tsp fenugreek seeds1 tsp tamarind1/4 tsp turmeric powder1/2 tsp asafoetida powder3 tbsp coconut, grated1 tsp coconut oil80 ml (1/3 cup) waterFor seasoning:2 tsp coconut oil3/4 tsp mustard seeds1 sprig curry leaves1/2 tsp asafoetida3 tsp salt to tasteMethod:To make dal:- In a pressure cooker, add the dal (after draining off the water), turmeric powder, ghee and water. - Once you assemble all the ingredients in a pressure cooker, cook till done, about 3 to 4 whistles. To make the vegetables:- In a saucepan, cook the vegetables with the water, until they are tender.To make the spice paste:- In a small wok, heat the oil over a medium flame and add in the dry red chillies, coriander seeds, cumin seeds and mustard seeds and cook until the mustard starts to pop and the coriander seeds turn golden brown in colour. - Lower the flame and put in the fenugreek seeds, turmeric and asafoetida powder and stir for 40 to 50 seconds. - Add the freshly grated coconut to the above ingredients and give it a good stir until the coconut has mixed with all the spices.- Switch off the flame and add tamarind and water. Let it cool down slightly.- Once cooled down, grind to a fine and smooth paste with water. - You might need a little more or less of water to get the desired smooth and fine paste.To make huli:- Mix in the vegetables (along with cooking water) and the ground paste with the cooked dal and give it a good stir. - Add the salt and cook over a medium flame until the entire mixture comes to a rolling boil.To make the tadka:- In a small wok or kadhai, heat the coconut oil for the seasoning over a medium flame. - Put in the mustard seeds and when they pop, add the curry leaves and asafoetida. Be careful and stay away from the wok while you do this. - Pour the seasoning into the boiling dal. - Serve hot with rice and a bowl of yogurt.Host:Anushruti RK Copyrights: Rajshri Entertainment Private LimitedGet this recipe on Anushruti's website - http://goo.gl/fn7u1PSubscribe & Stay Tuned - http://www.youtube.com/user/rajshrifood?sub_confirmation=1For more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifood Visit our Website for more Awesome Recipeshttp://rajshrifood.com/