Chana daal Kosambari

Chana daal kosambari (kadli byali kosambari) is a kind of salad that is very typically made with holige or kadabu. 
Ingredients:
Soaked chana daal (soak for atleast 3 hours), finely chopped cilantro, finely chopped onion, finely chopped green chillies, salt, lemon juice, sugar
Process:

Grind the soaked daal for just a few seconds till it is not a paste but slightly [...]

Kattin Saar

Kattin saar is a kind of soup/curry that you eat with holige, rice or any meals. The “kat” is usually got from boiling lentils. Typically “kat” comes from boiling channa daal in water. However you can also use “kat” from black eyed peas (alasandi kat), hurali kat etc to make the saar below. I do [...]

Holige or Holagi

Holagi (yes the Dharwad kannada version of Holige) is a sweet dish and considered a delicacy and is made on festivals and special occasions. It is called Puran Poli, obattu, Poli etc.
Ingredients:
Chana daal (2 cups), jaggery (1.5 cup), cardamom powder, maida flour (1 cup), Rice flour to roll the holagis, pinch of salt, cooking oil.
Process:
To make the Hurna [...]

Yengai – Stuffed Eggplant

Ingredients:
Cumin(Jeera) powder, Cooking Oil, fresh curry leaves, Dhania powder, Dry grated coconut, roasted, Sesame seeds, roasted ground peanuts, Asofoteda, Turmeric, Masale khara, Gural pudi, 4-6 Eggplants (small), Onions, Garlic, Jaggery, Tamarind paste, Cumin seeds, mustard seeds, cilantro.
Process:

For yengai, mix the following – jeera, dhania, dry coconut(grated), ground roasted peanuts, roasted sesame seeds, asofoteda, turmeric, some masale [...]