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–+ servings
udupi cuisine curry

Kumblekayi huli

Curry with lentils gourds and pumpkin for serving with rice
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dish, Traditional
Cuisine Autumn, diabetic friendly, gluten free, Indian, Karnataka, Pressure cooker, Spring, Vegan, Vegetarian, Winter
Servings 6 people

Ingredients
  

To cook the lentils

  • 1.5 cups drinking water
  • 1/4 cup tur dal split pigeon pea, thogribele, thuvaram parippu

for the masala paste

  • 1 tsp cooking oil
  • 4 tsp coriander seeds daniya
  • 1 tsp cumin seeds jeera
  • 1/4 tsp fenugreek seeds
  • 6-7 dry red chillies ( the colour is from the bydegai chillies, that have less heat but beautiful deep red colour
  • 1/4 cup grated coconut
  • 1 pinch Asafoetida hing

to cook the vegetables

  • 200 grams pumpkin Skin removed and diced in 1 inch cubes
  • 100 grams wintermelon Ash gourd, peeled and diced as 1 inch cubes
  • 1 lime sized ball tamarind soaked in warm water about 1/2 cup
  • 1/2 tsp turmeric powder
  • salt to taste
  • 5-6 curry leaves
  • 2 cups drinking water ( to use only as necessary)

for tempering

  • 1 tsp coconut oil ( use newutral oils if coconut oil is not preffered)
  • 1/2 tsp mustard seeds
  • 10-15 curry leaves
  • 1 pinch Asafoetida

Instructions
 

To cook the dal

  • Wash and clean the tur dal and soak it for 10 minutes in the 1.5 cups of water.
  • Transfer this to a pressure cooker and cook for 4-5 whistles.
  • Release the pressure naturally and mash the dal gently with a ladle and set aside

For the masala paste

  • When the dal cooks, set a khadai or pan on low heat and dry roast the spices, except the coconut till they are aromatic and the red chillies snap easily
  • Add in the coconut and roast till the coconut is wilted.
  • Cool the spice mix and blend into a smooth paste using a bit of water ( from the 2 cups reserved)
    masala paste
  • Set aside till needed.

To cook the huli

  • Wash, clean, peel and dice the vegetable.
  • Soak the tamarind in 1/2 cup warm water and extract the tamarind pulp
  • Strain the tamarind pulp and add to the cooking pot along with the vegetables, turmeric and salt.
    vegetables for udupi huli
  • Add a cup of water cover and cook till the vegetables are fork tender ( about 10 minutes on medium heat)
  • Now add the masala paste, the cooked dal and mix well.
  • If too thick add the remaining water to make an easy pouring consistency.
  • Stir and cook this for another 10 minutes, with occasional stirring
    curry

For tempering

  • In a small pan, add the oil and mustard seeds and bring it to a medium heat.
  • When the mustard starts spluttering, add the curry leaves and asafoetida powder and remove from heat.
    tempering
  • Add this simmering mix to the curry and stir. Cover the curry for one minute, remove from heat and allow the flavours to infuse.
  • Serve the curry with steamed rice.
    udupi cuisine curry

Notes

To freeze the curry
This curry is perfectly freezable for up to 3 months, however, I will avoid the final tempering step and add it fresh upon thawing as it brings a flavour enhancement to the frozen one. Personally I am not keen on frozen winter melon as I find it a bit chewy, but pumpkin holds up really well.
Tried this recipe?Let us know how it was!