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| HidikBele Saaru [Meals] |
| About: |
| “HidikBele” also know as “Hidikavare/Avarebele” in Kannada and “Val Dhal” in Hindi. Usually the Hidikavare Saaru is prepared with fresh dhal during the avarekayi (papdi lilva) season. First the avarekalu (lilva) is removed from the pods and soak it in the water for 6-8 hours then using thumb and forefinger the outer skin is removed by squeezing the grain to get the dhal. “Hidiku” means squeezing in Kannada, hence the name “Hidikavare”. |
| Ingredients: |
| Dried Hidikavare (Val Dhal) – 1 cup (Wash and soak in water for 6-8 hours then drain)Onions – 1 smallTomatoes – 1 smallOil – 2 spoonsMustard seeds – 1/2 spoonSalt to tasteGrind the following Ingredients into smooth pasteCoconut – 1/2 cupOnions – 1 smallTomatoes – 1 smallSambhar powder – 2 spoon (Instead of Sambhar Powder you can substitute chilly powder and coriander powder – 1 spoon each)Ginger – 3/4 inchPoppy seeds (Khaskhas) – 1 spoonCoriander leaves – few stringsWater to grind |
| How to prepare? |
| Heat oil in a saucepan, add mustard seeds, once it splutters add and fry onions for 2 minutes.Add HidikBele (Val dhal) and fry in medium flame for 5 minutes, then add tomatoes and mix well.Add 2 cups of water, cook until Val dhal becomes soft.Add ground Masala and salt, boil the Saaru (curry) for 10 minutes or till the raw smell of the ground Masala goes. If the Saaru is too thick add little more water while boiling. |
| How to Serve? |
| Serve it with Rice, Chapati, Poori, Idli or Dosa. |
| Health statement: |
