Badanekayi-Eerulli Huli: This is My Legume Affair

Badanekayi-Eerulli Huli

Wow! I can’t believe I am actually sitting here in my office and blogging!!! But after months of stress, running around and sleepless nights, I wanted to do something else to charge my batteries and obviously blogging is the first thing that came to my mind. I may still be stressed, worried sick, and running around flapping my feathers like freaking chicken but I have decided to come back and blog as it is the only creative outlet I have at a moment. And what the hell? There is nothing more relaxing at the moment than rant, ramble and vent out in my own small space in this virtual world which calms my jumpy nerves.

First of all, thanks to everyone who wished smooth house move. It indeed went smoothly and we are having lots of fun rearranging and decorating every room in our new home. Although it was bit saddening to leave our first home where we started our life together, our new house felt like home from day one we moved. It’s beyond words to describe the feeling of saying good bye to my first kitchen where I learnt to cook all by myself and where I actually did my first blog post. But at the same time, I love each and every minute of cooking in my brand new spunky kitchen that is equipped with top-end appliances. Slowly but steadily I have started cooking regularly but still haven’t had time to cook something exclusively for blog and take photos. I am sure everything will fall into old routine in few weeks time. I can go on and on rambling about our move but I will leave it for next few posts because there is so much to share!


Next I want to apologise for not posting the round-up for RCI! I know I should have done it 3 weeks back but moving houses have taken major chunk of our time and rest was spent in office trying to finish my project before deadline. Since we still have no TV, internet and phone connection at home, I am slowly putting things together during my lunch break in office. I am hoping to post RCI round-up by next weekend and I hope I’ll be able to stick to my promise this time. It sucks when I can’t fulfil my promise and trust me I am not enjoying it. So friends, give me couple of weeks to wrap up major works at home and office.


Another thing I wanted to mention is about the lovely entries I am receiving for MLLA-15th Helping. Thank you one and all. I will try to reply to all your emails ASAP. Please note that there are only few days left to send in all your entries to win these fabulous prizes sponsored by lovely Susan. So if you have already made the post but haven’t mailed, make it a point to send in all the details before 30th September, 2009.

Badanekayi-Eerulli Huli

So what have we got today? Of course, a delicious legume recipe for MLLA-15th Helping, brainchild of Susan. The day I saw this recipe of Badanekayi Eerulli Huli posted by my good friend Vani of Mysoorean in our group blog Beyond Curries, I wanted to try it ASAP.

In Vani’s own words,
Huli is a form of dal made mainly in the Mysore/Bangalore regions of Karnataka. It is a thicker version of sambar but made with a different masala and is usually very vegetable-heavy.

During my post graduation days in beloved Bengaluru, this Badanekayi Eerulli Huli was regular dish on our Sunday lunch menu. Served with fried Papads, Majjige Menasu or some potato chips, this was a comfort food i always looked forward to enjoy on lazy Sunday afternoons. So it was inevitable that I try this recipe and re-live the hostel days… Thanks to Vani, I tried this recipe following Vani’s instructions to T. It not only takes me down the happy memory lanes but also tastes so much better than the one I remember. So without much delay let’s make some delicious Badanekayi-Eerulli Huli.

Roasted Spices for Badanekayi-Eerulli Huli

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Badanekai Eerulli Huli (Thick Lentil Stew with Eggplants and Onions)
Prep Time: 5-10 mins
Cooking Time: 30 minutes (20 minutes to cook lentils & vegetables and 10 minutes to prepare the stew)
Serves: 4-5
Spice Level: Medium
Cooking Level: Intermediate
Recipe Source: Beyond Curries
Serving Suggestions: With Rice & Papads/Chips

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Ingredients:
1 medium Onion, chopped into ½ inch squares
1 medium sized Eggplant, chopped into 1 inch cubes
1½ cups cooked Toor Dal
3 tbsp fresh/frozen grated Coconut/desiccated unsweetened Coconut/Coconut Powder
¾ tsp Tamarind Paste (Adjust acc to taste)
2 tsp Jaggery or Brown Sugar (Adjust acc to taste)
Salt to taste

For Huli Masala Powder:
2 inch Cinnamon
1 tbsp Chana Dal/Split Bengal Gram
2 tbsp Coriander Seeds
4-6 Dry Red Chillies (Adjust acc to taste)
A small pinch of Hing/Asafoetida
1 tsp Oil

For Tadka/Tempering:
1 tsp Mustard Seeds
A spring of fresh Curry Leaves
½ tsp Turmeric Powder
A pinch of Hing/Asafoetida
1 tbsp Oil

Badanekayi-Eerulli Huli

Method:

Heat a tsp of Oil in a pan and add all the ingredients listed under Huli Masala Powder. Fry it on low to medium flame until fragnant, about 2 mins. Let them cool before you grind them to fine powder.
Now add grated coconut to this masala powder and grind to smooth paste adding very little water. Keep it aside till needed.
Heat oil in a deep pan and add mustard seeds. When mustard starts to pop and splutter, add hing, turmeric powder and curry leaves.
Immediately add onions, eggplants, and about 1½ cups of water.Cover the pan with lid and cook until eggplants are tender, about 7-8 mins, on medium flame.
Next add the coconut paste, cooked toor dal and salt to taste and bring the whole mixture to gentle boil.
Add tamarind paste, jaggery and adjust the seasonsings. And cook for 2-3 minutes for all the flavours to blend well.
Serve this delicious Badanekayi-Eerulli Huli with rice, papad/chips and a dollop of Ghee and enjoy.

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Notes:
The consistency of Huli is very thick as compared to Samabr. So make sure that you drain the water from dal before adding with the vegetables. Also, make sure that you use very little water when grinding the coconut paste.
Vani suggests that you can also use the combinations of other vegetables like onion and potato, chayote and balck eyed beans, green leafy vegetables, cabbage and beans.