Holige=Puran Poli, Hoorna = Puran/Pooran
To make Hoorna :
Toordal : 2cups washed and kept
Water : 4 cups
Turmeric: 1 pinch
Wet Coconut: 2tbsp
Elaichi powder : 1/2tsp
To make Saaru:
Sambhar Powder : 2tbsp or according to your spice levels
Hoorna : Orange sized ball
Toor dal Stock
Tamrind paste: 2 tbsp or as per your sour level
Oil, mustard, redchillies, curry leaves and asafoetida. Heat a 1tbsp oil and add the tadka ingrediants in the order mentioned.
Bring to boil 4 cups of water, add a pinch of turmeric and toor dal. Cook on medium flame till dal is done. Add more water if required or to make more stock water. Use colander to separate dal and water. Keep the stock aside to make saaru. Add jaggery to separated dal and put it on the stove on medium flame. Keep stirring till jaggery dissolves. Remove the dal and jaggery mix from the stove and add elaichi powder. Allow dal mix to cool completely. Add coconut to the dal mix and blend in a mixer to smooth paste. Do not use water to blend. Water present in jaggery is sufficiant to make the paste. Make the paste in small batches for the ease of blending. Make little balls of hoorna and proceed to make holige/pooran poli. You can see the procedure to make pooran poli here. Just replace the riceflour hoorna/puran in the procedure with the dal hoorna/puran.
Mix orange sized ball hoorna in stock water, add tamarind paste, sambhar powder, salt and mix. Bring this mixed liquid to boil. Adjust the taste. Add tadka. Allow saaru to cool down before it is served. Holige saaru is ready to eat with hot hot rice. Enjoy! This is my entry for JFI-Toordal hosted by Linda of out of the garden.
shhhhhh a secret...left over/ a day old saaru tastes yumm compared to fresh one. ;-)