Huli is a spicy lentil and vegetable stew served daily in Karnataka homes, usually with rice. This is a quick, one-pot version, made with quick-cooking baby spinach and red lentils.
Ingredients
2 tablespoons fresh, frozen, or dried unsweetened grated or shredded coconut
1 cup masoor dal (dried red lentils)
1/2 medium red onion
1 dried red chile (such as Guntur Sannam, cayenne, or arbol)
2 tablespoons ghee, unsalted butter, or canola oil
1/2 teaspoon black mustard seeds
Pinch asafetida (hing) powder
4 to 5 fresh curry leaves
1/4 teaspoon ground turmeric
5 cups water
2 tablespoons huli powder (recipe below), or store-bought sambar powder
1 1/4 teaspoons kosher salt, plus more as needed
1 teaspoon tamarind paste (preferably Tamicon) or concentrate, plus more as needed
2 cups packed baby spinach leaves, chopped if desired
Coarsely chopped fresh cilantro leaves, for garnish
For serving: rice, plain yogurt, dosa, or achaar (like Brooklyn Delhi)
Instructions
Thaw 2 tablespoons grated frozen coconut, or add a little hot water to 2 tablespoons dried coconut to plump up and rehydrate.
Place 1 cup masoor dal in a fine-mesh strainer and rinse thoroughly under running water; set aside to drain well. Dice 1/2 medium red onion. Break the stem off 1 dried red chile, then break it into a few pieces with your hands.
Heat 2 tablespoons ghee, unsalted butter, or canola oil in a large saucepan over medium heat until shimmering or melted. Add in 1 black mustard seed. When it sizzles and pops, add 1/2 teaspoon black mustard seeds and a pinch of asafetida powder. Immediately cover the pan when the mustard seeds start popping. When the popping starts to subside, reduce the heat to medium-low.
Rub 4 to 5 fresh curry leaves between your fingers a little to release their natural oils and drop them and the dried chile into the pan. Immediately cover the pan, as moisture from curry leaves will cause the oil to spurt. Once the sputtering stops, stir to evenly coat everything with oil and continue to fry for 10 to 15 seconds.
Add the onion and 1/4 teaspoon ground turmeric. Increase the heat to medium and cook, stirring occasionally, until the onions are softened and translucent, about 3 to 5 minutes. Add the lentils and stir to coat in the onion and spices.
Add 5 cups water and bring to a boil, spooning off any foam that comes to the surface. Reduce the heat to medium-low, partially cover with a lid and cook until the lentils are falling apart, 25 to 30 minutes.
Add 2 tablespoons huli powder and mix well. Stir in 1 1/4 teaspoons kosher salt and 1 teaspoon tamarind paste. Bring to a boil and boil for 2 minutes, then reduce the heat to medium-low and simmer for 5 minutes.
Add 2 cups baby spinach and cook until wilted, 3 to 4 minutes. Taste and season with more kosher salt and tamarind as needed. If the mixture is too thick, add a little bit of water as needed. I like the consistency of my huli to be right in the middle, not too thick and not too thin. Stir in the coconut and simmer for 1 minute more.
Remove from the heat and garnish with chopped cilantro leaves. Serve hot over rice with a dollop of plain yogurt and Brooklyn Delhi achaar, or with dosa.
