Huliyallina kadubu// Huli kadubu is North Karnataka version of Gujarathi Dal Dokla! The recipe is similar to that of Menthe Kadubu, which needs a lengthy process, yet it is worth trying for the taste. Menthe kadubu is wheat flour dumpling in fenugreek leaves stirfry, & this one is in dal gravy (sambhar).
This was introduced to me by my friend who hails from Raichur. This dish is made as main course for dinner and usually a great makeover of leftover sambhar too!. With a soupy consistency it works best as filling evening snack! It is a protein rich food as main ingredient goes in this is Tur dal or split pigeon pea lentils.
This dish was in my to–do list for a long time and made this today and posting it!
Preparation time: 20 minutes
Cooking time: 30 minutes
Tur dal – ¾ cup
Wheat flour – ¼ cup
Turmeric powder – 1 pinch
Sambhar powder – 1 tsp
Red chilli powder – ¼ tsp
Tamarind extract – 1 tsp
Jaggery (grated) – 2 tsp, adjust to taste
Salt to taste
Cumin – ½ tsp
Mustard – 1 tsp
Cooking oil – 3 tsp
Curry leaves – 1 sprig
Asafoetida – 1 pinch
Garlic – 4 cloves (optional)
- Wash tur dal clean and cook by adding 2 glasses of water in a pressure cooker. It should be cooked very soft & 5-6 whistles are needed. Once done, switch off the stove and keep the cooker aside.
- Meanwhile, make soft chapathi dough with the wheat flour, salt and water as required. You can add little chilli powder in this as well (optional).
- Divide the dough into 2 balls, roll to make rotis thicker than regular chapathi. Cut into diamond shaped pieces using a sharp knife.
- Peel off garlic and mince very fine, garlic is again an optional ingredient.
- Open the cooker when pressure is released and mash the cooked dal very well. You can use a hand blender for this as well.
- Now heat a pan or thick bottomed vessel with cooking oil. Add mustard seeds, cumin and minced garlic. On spluttering, add cleaned curry leaves and asafoetida/ hing.
- Add mashed dal, salt, tamarind extract, jaggery, turmeric powder, chilli powder and Sambhar powder. Add water to get the thinner consistency as it thickens as it boils.
- When it starts boiling, add cut pieces of wheat flour dough little by little at a time. Stir once when you add the dumpling, this is just to avoid sticking one to another. Finish off all the dumplings this way.
- Boil this in low flame for 10 minutes. Adjust the consistency to that of thick soup consistency by adding water. Switch off the stove when it is done, that is raw smell of the wheat flour dumpling is completely gone.
- Garnish with fresh coriander leaves and serve this hot.
- Instead of diamond shaped dumplings, you can also make small balls of wheat dough and use in this.
- Garlic is not generally used in the original recipe.
- While dropping the wheat dumplings into the gravy, please don’t do all at once which will end up in a single mass.
- This tastes good when hot/ warm.
- As time passes, the Huli/ sambhar turns thicker and even it will turn into solid state.
- You can add tomatoes in the dal as well.