Carrot Radish Huli is a tangy and flavorful South Indian lentil stew made with carrots, radish, and spices, perfect with rice or as part of a traditional meal.
Ingredients
- 1 cup carrots, diced
- 1 cup radish, sliced
- 1/2 cup toor dal (pigeon peas)
- 2 tablespoons huli pudi
- 1 small lemon-sized ball of tamarind (or 1 tablespoon tamarind paste)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon jaggery (optional)
- Salt to taste
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2 dried red chilies
- 1-2 sprigs curry leaves
- A pinch of asafoetida (hing)
- Fresh coriander leaves for garnish
Directions
-
Cook the Toor Dal:
- Rinse the toor dal to remove dirt.
- In a pressure cooker, add the toor dal, diced carrots and radish, turmeric.
- Cook it with 3 cups of water until dal is soft (about 3 whistles).
- Set aside.
-
Prepare Tamarind Water:
- Soak the tamarind in warm water for 10 minutes. Squeeze the pulp and discard the solids, or use tamarind paste.
-
Add Tamarind, Jaggery, and Huli Pudi:
- Once the dal and vegetables are cooked, add the tamarind water, jaggery, huli pudi, and salt.
- Let it simmer for 5-7 minutes to let the flavors combine.
-
Prepare the Tempering:
- In a small pan, heat oil or ghee. Add mustard seeds and cumin seeds, and let them splutter.
- Add dried red chilies, curry leaves, and a pinch of hing (asafoetida).
- Sauté for a few seconds until aromatic.
-
Final Touch:
- Pour the tempering over the carrot and radish huli and stir gently.
- Garnish with fresh coriander leaves.
Serve the carrot and radish huli hot with steamed rice or as part of a traditional South Indian meal.
Enjoy your flavorful and nutritious carrot and radish huli!
Note: You can replace carrots and radish with any vegetable of your liking - beans, potatoes, greens, etc.
