Sandige Huli: Toor Dal And Chickpea Dumplings In Gravy
Image Credit: Sanadige Huli

Among the most well-known dishes in Karnataka are Mysore Masala Dosa, Ragi Mudde and Sopinna Saru, Bisi Bele Bath, Rava Idli, and Chow Chow Bath. But the repertoire extends to include a range of other delicious dishes. One such item is Sandige Huli, which roughly translates to fritter dal soup. It is made with dumplings made with toor dal and chickpea, flavoured with coconut and coriander, cooked in a gravy of toor dal, spiced with mustard seeds, dry red chilli powder, cumin, and ginger, roasted peanuts can also be added, minimal masalas, and garnished with coriander. Overall, it’s a sumptuous dish.

Toor dal, also known as pigeon pea lentil in English, is grown in tropical and subtropical regions. It is eaten in South Asia, Southeast Asia, Africa, and Latin America. Chickpea is a legume that is used to make curries and snacks.

Here’s the recipe for Sandige Huli.


    ½ cup toor dal

    ½ cup chickpea dal

    5-6 curry leaves

    5-6 green chilies

    ½ teaspoon cumin

    2 ginger pieces

    Half coconut

    2-3 tablespoons chopped coriander leaves 

    ¼ teaspoon asafoetida or hing

    3-4 dry red chilies

    3-4 tablespoons refined oil

    Tamarind juice 

    1 teaspoon ghee

    A little bit of jaggery (gur)

    2 teaspoons coriander seeds 

    1 teaspoon cumin seeds

    ¼ teaspoon turmeric powder

    Salt, as per taste

1.    Soak the toor dal and split chickpea, in separate bowls, for 3 hours each.

2.    Grate the coconut.

3.    Peel and cut the ginger.

4.    Strain the soaked lentils, and keep aside one tablespoon of lentils for later use.

5.    Put the lentils, curry leaves, ginger, green chilies, cumin seeds, and make a mixture.

6.    Put the mixture in a bowl, add salt to taste, hing, coconut, coriander leaves, and mix all the ingredients well.

7.    Then, from this mixture, make small balls.

8.    In a pan heat 1/2 tablespoon oil, add coriander seeds, cumin seeds, dry red chilies, and toast on medium heat for about 1 minute.

9.    Add coconut and fry for a few seconds, then put all the ingredients in a mixer, add 1 tablespoon lentils, and less than half a cup of water, and make a slightly smooth mixture.

10.    Put the mixture in a bowl, add 2 cups of water, add the tamarind juice, and the gur to the mixture, put it on fire.

11.    Add turmeric powder and salt to taste.

12.    To this mixture add the lentil balls, stir well, and break and add two lentil balls, stir well again, and let it simmer.

13.    In 4-5 tablespoons of oil, in a separate pan, fry the rest of the lentil balls, place on a napkin to drain the oil.

14.    Let the curry boil for two minutes and then take off from the fire.

15.    In a separate pan, add one teaspoon ghee, 1 teaspoon mustard seeds, 2 dry red chilies, a few curry leaves, and fry a bit.

16.    Transfer into the lentil gravy and stir well.

17.    Add the fried lentil balls to the lentil ball, garnish with coriander leaves.

18.    Serve hot.