Nalagri Huli or Nalagri Sambar is a specialty of the Hebbar Iyengar community. This traditional Sambar uses Cow Peas (Black-eyed Peas), a little Tuvar Dal and Ash Gourd. This delicious dish from Karnataka is enjoyed with rice and papad.
Nalagri Sambar uses very little Tuvar Dal, unlike the traditional Sambar varieties. It is unique in its use of cow peas or black-eyes peas (called Alasande Kalu in Kannada and Chowli in Hindi) and Ash Gourd (called Kumbalakayi in Kannada and Petha in Hindi). This is what intrigued me when I first came across this recipe on YouTube and that is how I came about to try it.
More Sambar Recipes
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- Coconut and Mustard Rice | Kayi Sasive Chitranna | Ava Pettina Kobbari Annam
How to Make Nalagri Huli (Nalagri Sambar with Black Eyed Peas and Ash Gourd)
- Prepping the Cow Peas
- Wash 1/4 cup cow peas (black-eyed peas) well under running water.
- Soak the cow peas in 1 cup warm water for 30 mins.
- After the cow peas have soaked well, drain the water and set aside.
- Cooking the Cow Peas and Tuvar Dal
- Mix together the soaked black-eyed peas, 1/4 Cup Tuvar dal, and 1 cup water.
- Pressure cook the mix for 3 to 4 whistles till the dal and black-eyed peas are well cooked.
- After the dal and peas are cooked, mix well with a ladle so that the dal gets mashed and some of the peas disintegrate.
- Set aside.
- Mix together the soaked black-eyed peas, 1/4 Cup Tuvar dal, and 1 cup water.
- Extracting the Tamarind Pulp
Alternatively, you can dilute 1 tbsp readymade tamarind paste in 1/4 cup water.- Soak a 1″ ball of tamarind in 1/4 cup warm water for 5 minutes.
- Mash the soaked tamarind well and squeeze to extract all the pulp.
- Discard the tamarind and save the tamarind water.
- Soak a 1″ ball of tamarind in 1/4 cup warm water for 5 minutes.
- Prepping the Ash Gourd
- Peel and deseed 1/2 kg Ash Gourd.
- Cut into 1″ pieces.
- Making the Masala
- In a heavy-bottomed kadhai, over medium flame, heat 1 tbsp oil.
- Add 1 tsp Udad Dal, 1 tsp Chana Dal, and 1/2 tsp Methi Seeds, and stir-fry till the dals are light golden brown.
- Now add 2 tbsp Coriander Seeds, 1/2 tsp Pepper Corns, and 1 tsp Cumin Seeds, and stir-fry till the coriander seeds start to change colour.
- Next add 4 or 5 Bydagi Chillies, 2 tbsp dessicated coconut powder (Copra/Dried Coconut), and a few curry leaves, and stir-fry for a few seconds.
- Turn off the heat.
- To the hot spices, add 2 tbsp grated coconut, 1/2 tsp Hing, and 1/2 tsp Turmeric Powder, and mix well.
- Let the mix cool and then grind to a smooth paste with some water.
- Set aside.
- Making the Nalagri Huli
- In a heavy bottomed vessel, heat 1 tsp oil.
- Add 1 tsp mustard seeds, 1/2 tsp cumin seeds and 2 split dried red chillies, and stir-fry till the mustard seeds start to crackle.
- Now add a few curry leaves and stir-fry for a few seconds.
- Next add 1/2 cup finely chopped tomatoes and stir-fry till the tomatoes are mushy.
- After the tomato pieces are well-cooked, add the ash gourd pieces and mix well.
- Now add 2 cups water and cook covered till the ash gourd pieces are translucent and well-cooked.
- When the ash gourd is well-cooked, add the cooked & mashed dal-cow peas and mix well.
- Add the ground masala and mix well.
- Now add the tamarind water and mix well.
- Add enough water to the Nalagri Huli so that it is of thick pouring consistency and mix well.
- Over medium flame, cook the Nalagri Sambar till it comes to a boil and let it boil for 5 minutes.
- Turn off the heat and let the Nalagri Huli rest for at least 10 minutes.
- Serving Suggestions
- Serve the Nalagri Huli with steamed rice and papad.
Recipe for Nalagri Huli | Alasande Kalu and Kumbalakayi Huli
Nalagri Huli | Sambar with Black Eyed Peas and Ash Gourd
Nalagri Huli or Nalagri Sambar is a traditional Hebbar Iyengar sambar made with cow peas (aka black-eyed peas) and Ash Gourd. What makes this Sambar unusual is the fact that it uses just a little Tuvar Dal.This delicious dish is served with rice and papad.
Equipment
- 1 Small Vessel (1/2 litre capacity)
- 1 Large Vessel (1.5 litre capacity)
- Spoon
- Ladle
- Mixer-Grinder
Ingredients
- 1/4 Cup Cow Peas (Black-eyed Peas or Alasande Kalu)
- 1/4 Cup Tuvar Dal
- 500 Gms Ash Gourd
For the Masala
- 1 tsp Udad Dal
- 1 tsp Chana Dal
- 2 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1/2 tsp Pepper Corns
- 1/2 tsp Methi Seeds
- 5 Bydagi Chillies
- 2 tbsp Desiccated Coconut (Copra/Dried Coconut)
- 2 tbsp Fresh Grated Coconut
- 1/2 tsp Hing
- 1/2 tsp Turmeric
- 1 tbsp Oil
- A Few Curry Leaves
For Tamarind Pulp
- 1" Ball Tamarind (Alternative: 1 tbsp store-bought Tamarind Pulp)
For Tempering
- 1 tsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 2 Dried Red Chillies
- A Few Curry Leaves
Other Ingredients
- 1/2 Cup Tomato (Finely Chopped)
- Water as needed
- Salt to Taste
Instructions
Prepping the Cow Peas
- Wash 1/4 cup cow peas (black-eyed peas) well under running water.
- Soak the cow peas in 1 cup warm water for 30 mins.
- Drain all the water and set aside the soaked cow peas.
Cooking the Cow Peas and Tuvar Dal
- Mix together the soaked black-eyed peas, 1/4 cup Tuvar dal, and 1 cup water.
- Pressure cook the mix for 3 to 4 whistles till the dal and black-eyed peas are well cooked.
- Mix well with a ladle so that the dal gets mashed and some of the peas disintegrate.
Extracting the Tamarind Pulp
- Soak a 1″ ball of tamarind in 1/4 cup warm water for 5 minutes.
- Mash the soaked tamarind well and squeeze to extract all the pulp.
- Discard the tamarind and save the tamarind water.
- Alternative Method: Dilute 1 tbsp readymade tamarind paste in 1/4 cup water.
Prepping the Ash Gourd
- Peel and deseed 1/2 kg Ash Gourd.
- Cut into 1″ pieces.
Making the Masala
- In a heavy-bottomed kadhai, over medium flame, heat 1 tbsp oil.
- Add 1 tsp Udad Dal, 1 tsp Chana Dal, and 1/2 tsp Methi Seeds, and stir-fry till the dals are light golden brown.
- Now add 2 tbsp Coriander Seeds, 1/2 tsp Pepper Corns, and 1 tsp Cumin Seeds, and stir-fry till the coriander seeds start to change colour.
- Next add 4 or 5 Bydagi Chillies, 2 tbsp desiccated coconut powder (Copra/Dried Coconut), and a few curry leaves, and stir-fry for a few seconds.
- Turn off the heat.
- To the hot spices, add 2 tbsp grated coconut, 1/2 tsp Hing, and 1/2 tsp Turmeric Powder, and mix well.
- Let the mix cool and then grind to a smooth paste with some water.
Making the Nalagri Huli
- In a heavy bottomed vessel, heat 1 tsp oil.
- Add 1 tsp mustard seeds, 1/2 tsp cumin seeds and 2 split dried red chillies, and stir-fry till the mustard seeds start to crackle.
- Now add a few curry leaves and stir-fry for a few seconds.
- Next add 1/2 cup finely chopped tomatoes and stir-fry till the tomatoes are mushy.
- After the tomato pieces are well-cooked, add the ash gourd pieces and mix well.
- Now add 2 cups water and cook covered till the ash gourd pieces are translucent and well-cooked.
- When the ash gourd is well-cooked, add the cooked & mashed dal-cow peas and mix well.
- Add the ground masala and salt, and mix well.
- Now add the tamarind water and mix well.
- Add some water till the Nalagri Huli is of thick pouring consistency and mix well.
- Over medium flame, cook the Nalagri Sambar till it comes to a boil and let it boil for 5 minutes.
- Turn off the heat and let the Nalagri Huli rest for at least 10 minutes.
Serving Suggestions
- Serve the Nalagri Huli with steamed rice and papad.
Nutrition
Calories: 153 kcalCarbohydrates: 17 gProtein: 5 gFat: 8 gSaturated Fat: 3 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gTrans Fat: 0.02 gSodium: 305 mgPotassium: 181 mgFiber: 5 gSugar: 2 gVitamin A: 459 IUVitamin C: 35 mgCalcium: 89 mgIron: 3 mg
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