Hulipalya is a kannada word used for “dal or curry” made from any green leafy vegetable and Tur dal. Huli means tangy and palya means vegetable. This dish is the main dish which is served with rice, jawar roti and chapati. I am preparing this dish using palak along with tur dal. Regular consumption of palak helps in preventing weakening of bones, anemia, iron deficiency. Tur dal supplies major share of protein requirement. That is why, most of the vegetarians use tur dal regulary in their diet. My husband likes this dish very much, I am not using any dry masala (spice) to prepare this dish. Let’s see the preparation of palak hulipalya.
- Tur dal(Split red gram) – 200 grams (around 1 cup)
- Palak (spinach) – 200 grams (Or you can measure the chopped palak as 2 cups)
- Green chillies – 3
- Salt – 2 Tea spoon
- Sugar – 1 pinch (1/4 Tea spoon)
- Tamarind paste – 2 Tea spoons (or according to your taste)
- Edible Oil – 2 Table spoon
- Mustard seeds – 1/2 Tea spoon
- Methi (Fenugreek seeds) – 1/2 Tea spoon
- Jeera (Cumin seeds) – 1 Tea spoon
- Red chillie – 1
- Haldi (Turmeric powder) – 1/2 Tea spoon
- Hing (Asafoetida) – 1 pinch
- Wash tur dal with plane water and add 3 cups (around 600 ml ) of water to it. Pour washed dal with water directly in to a pressure cooker (capacity of 2 or 3 liters), leave it to soak for 10 minutes. Close the pressure cooker with lid and Keep the cooker on medium low flame. Allow it to whistle thrice and remove the cooker from heat.
- Cooking on low or medium flame, helps the dal to cook properly and softly. Allow the cooker to cool down. It may take 10 minutes to cool down. Meanwhile you can prepare remaining things.
- Wash the palak and drain the water. Remove the ends (only ends) of palak, don’t remove stem, which is very rich in fiber. Chop palak along with its stem into small pieces and keep it in a plate.
- Chop green chillies and keep it in a small bowl.
- You can prepare tamarind paste in home itself, otherwise, you can purchase it, it is available in the market. It is better, healthy and hygienic to prepare it in home. Take a small cup of tamarind pulp, wash it with plane water and soak it in one cup of warm water (around 200 ml). After 10 minutes, make a fine paste of it by grinding it in a mixer jar (small one). Take a clean and dry wide mouthed bottle, pour the paste in to it and Store it in refrigerator. You can use this paste for 8-10 days or more than that.
- Heat a Kadhai (frying pan or any utensil) on medium flame, pour 1 cup of water in it. Add chopped palak, chopped green chillies, salt and sugar to it and mix it with a spoon. Close the kadhai with lid and allow it to cook for 5 minutes. This process of cooking helps in retaining colour, flavour and taste of green leafy vegetable.
- Remove the lid, add cooked tur dal and tamarind paste to it and mix it well. Allow it to boil for 5 minutes. Meanwhile you can prepare seasoning or tadka.
- Heat a small Kadhai or frying pan on medium heat, pour oil in it. Add mustard seeds and allow them to splutter, it may take 1 or 2 minutes. Add methi, jeera, hing, red chillie (cut into small pieces) and haldi powder. After 10 – 15 seconds, take out frying pan from heat and pour it to boiling hulipalya. Boil it further for 3 to 4 minutes.
- You should be careful while pouring tadka . Pour it slowly.
- Tasty and healthy Palak hulipalya is ready to serve.