Sandige huLi is unique special traditional dish. Here in this recipe only lentils are used and no vegetables. For the sandige or unde we can either deep fry or make the steamed nuchinunde and add it to huLi. Here I am making the deep fried ambode/sandige huli.
- ½ cup toor dal(togari bele) and ½ cup chana dal(kadle bele)
- wash and soak both dals in 3 cups of water for 3 to 4 hours
For making sandige for sandige huli:
- little ginger, 5 to 6 curry leaves
- 1 to 1¼ tsp salt
- 4 red and 4 green chillies
- 2 to 3 tbsp coriander leaves
- Drain the water from the soaked dals and take 1/4 cup for sambar and remaining for sandige.
For making huLi:
- keep aside 1/4 cup soaked dal
- ½ cup grated coconut
- 1 to 2 tbsp jaggery
- 4 to 5 curry leaves
- 1.5 to 1¾ tsp salt
- gooseberry size tamarind soaked in water
- around 4 cups of water
- turmeric powder
Masale for sandige huli:
- ½ tsp oil
- hing for masale and for seasoning
- 6 to 8 byadagi red chillies
- ¾ to 1 tbsp coriander seeds
- ½ tsp jeerige/cumin seeds
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 red chilli broken into small pieces
- Grind soaked dal,along with ginger, salt, curry leaves, green chillies, coconut, and coriander leaves to a coarse paste. add water only if needed( 1 to 2 tbsp is enough
- Transfer this to a bowl, mix it well, take 1 to 2 tbsp of this mix for the sambar.
To make HuLi:
- Grind ¼ cup dals(which we reserved for huLi) to a relatively fine paste and transfer this to a pan
- Heat 1/2 tsp oil in a pan or ladle, fry jeera, coriander seeds, along with hing and chillies until the chillies becomes warm.
- grind the masale ingredients along with coconut to a coarse consistency by adding enough water, and add this to the dal.
- Add water to get the sambar consistency.
- add jaggery, tamarind extract , salt, curry leaves, and turmeric powder mix it well and allow it to boil on medium low heat for 5 to 6 minutes.
- stir in between .after 5 to 6 minutes turn off the heat.
To make sandige:
- Heat required amount of oil in a wok.
- Once the oil is hot – check by putting little mix to the oil, it has to come up immediately.
- Take desired 1 to 2 tbsp of the mix, make it a ball or flatten it, add it to the oil. add few more, fry it until the sandige turns golden brown all the sides.
- Remove the ambode onto a paper towel.
- Repeat the same procedure for remaining mix.
- heat the oil in a ladle, once hot add hing, add mustard seeds, after it splutters add red chillies and turn off the heat.
- Sandige huLi is ready to serve with rice.
- You can add all sandige at once or you can add while you serve,
- If the sambar/huLi becomes thick add water and boil it again.
- Instead of frying, you can make balls, and steam cook it and make the steamed unde huLi,