A Toor Dal Dumplings in Tangy Gravy by Archana’s Kitchen

To begin preparing Karnataka Style Sandige Huli Recipe, prep all the ingredients and keep them ready.

Soak the tamarind in hot water for 15 minutes. Mash the pulp into the water until softened and extract the water from the pulp and keep the tamarind water aside. You can discard the remaining pulp.

Soak the dal in water for at least 3 hours and keep it aside.

Once soaked, drain all the water and add the soaked dal into the jar of the mixer grinder along with green chilli, turmeric powder and a little salt and blend to make a coarse mixture. Take three fourth of the mixture and keep it aside in a bowl. 

Add some more water into the remaining dal mixture and blend to a smooth paste and keep this aside. This is the Toor Dal water.

To the coarsely ground dal mixture, add coconut grated, chopped coriander leaves, hing and mix well. Shape into toor dal dumplings and keep aside. 

Heat a kadai with ghee, add mustard seeds and urad dal allow it splutter and the dal to turn golden brown and crisp. Stir in the curry leaves, garlic and saute for a few seconds. Add the toor dal water, jaggery, salt, tamarind water into this tadka and keep stirring for a couple minutes until it comes to a boil. The consistency of this should be thin like a rasam or a kadhi. 

Check for salt and adjust accordingly. Finally add the toor dal dumplings into the dal mixture. Allow it to boil for 10 minutes. You will notice the toor dal dumplings rising to the top. Ensure it gets cooked completely and hence takes a good 10 minutes. 

Once done, turn off the heat and transfer the Sandige Huli to a serving bowl and serve hot.

Serve the Sandige Huli Recipe along with hot Steamed rice and Karnataka Style Badanekayi Palya Recipe for a wholesome meal.