‘SanDige HuLi’ or ‘UnDe HuLi’ is one of those dishes which is prepared mostly on special occasions like Devarasamaradhane( Pooja done to God before any auspicious function at home), or for marriage feasts. I don’t recall my Mom ever making it at home, even though all of us love this dish so very much. That is probably why we crave for some dishes a lot, because we don’t get to eat them very often.
With the arrival of cooking shows on Television, and cooking blogs on the Internet, I guess every food craving can be satisfied with a little googling, and a little interest and patience to cook:-)
‘SanDige’ or ‘UnDe’ is made by steaming or frying a paste of lentils. The HuLi(gravy) is made using these SanDiges, instead of any vegetables. The resulting concoction tastes heavenly when eaten hot with rice and Ghee. This HuLi is also very nutritious, being full of proteins from the lentils.
The Recipe for SanDige huLi is as follows-
1. Toor Daal- 1 cup
2. Channa Daal- 1/2 cup
3. Peppercorns- 10
4. Jeera/ Cumin- 1 Tsp
5. Red Chilies- 4 to 5
7. Tamarind paste- 1/2 Tsp or a lemon sized ball soaked in water
8. Turmeric Powder- 1/4 Tsp
9. Jaggery- 1 Tsp
10. Fresh Grated Coconut- 1/4 cup
11. Rasam Powder- 1 1/2 Tsp
12. Curry Leaves- 1 sprig
13. Mustard Seeds- 1 Tsp
14. Oil- 1 Tbsp
15. Salt- To taste
Soak both the daals in water for about 2 hours. Grind the Daal, coconut, a pinch of asafetida, chilies, peppercorns, jeera and salt to a course paste using very little water. Keep aside one quarter of the paste. With the remaining paste, make small balls. Steam the balls like idlis in a steamer, for about 15 minutes. Another way is to fry the balls to make the SanDige. Some people also fry the balls after steaming, just to make sure that they do not disintegrate in the gravy. I found it sufficient to steam them, they did not break.
Now that the SanDige or the UnDe’s are ready, its time to make the HuLi. Take the daal paste reserved in the beginning and add some water to it. Heat the mixture and add the turmeric powder. Add the tamarind paste, salt, rasam powder and jaggery. Make a tempering of mustard seeds, asafetida and curry leaves. Add to the HuLi. Add the steamed or fried SanDiges. Simmer on a low flame for a few minutes. SanDige HuLi is ready:-)