Karnataka Special Huli Tovve Recipe

Huli Tovve is a speciality from Karnataka and is a must have curry in a traditional wedding meal. Huli Tovve is a kind of sambar made using ground masala with a lot of mixed vegetables.  Mixed vegetables, Raw Peanuts (Moongphali), Arhar dal (Split Toor Dal), Salt, Jaggery, Fresh coconut, Dry Red Chillies, Chana dal (Bengal Gram Dal), White Urad Dal (Split), Cinnamon Stick (Dalchini), Oil, Mustard seeds (Rai/ Kadugu), Asafoetida (hing), Curry leaves   1 cup Mixed vegetables , (french beans, carrot, pumpkin, potatoes) 1/4 cup Raw Peanuts (Moongphali) 1/2 cup Arhar dal (Split Toor Dal) Salt , to taste 1 tablespoon Jaggery For the paste 1/4 cup Fresh coconut , grated 6 Dry Red Chillies 1 tablespoon Chana dal (Bengal Gram Dal) 1 tablespoon White Urad Dal (Split) 1 inch Cinnamon Stick (Dalchini) For tempering 1 tablespoon Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) Asafoetida (hing) , A pinch Curry leaves , as required     10   30     To begin with Huli Tovve, wash and soak the toor dal till you prepare your vegetables.Wash and cut the vegetables. Pressure cook Toor dal, mixed vegetables and peanuts till they the cooker releases 3-4 whistles.The next step is to prepare the paste. Dry roast urad dal, chana dal, cinnamon and red chilli separately till they turn light gold. Add coconut to this and grind all of this into a smooth paste.Remove the lid after the cooker cools down. Add the ground paste to this and 2 cups of water, salt and jaggery and boil. Boil till the hulitovve thickens on high flame.For tempering, heat the oil in a tadka pan. Add mustard seeds and let it crackle. Add red chilly and curry leaves. Once they crisp up, add it to the hulitovve.Serve Huli Tovve with hot steamed rice and Elai Vadam.