Hurli kattin saaru

Kattin saar is basically a curry made of the “kat” or stock obtained by cooking lentils like chana dal, black eyed peas (alsandi) or even hurli! Did you know that? So anytime you make hurli or alsandi kaalu, you can make kattin saar. Doesn’t always have to be in conjunction with chana daal preparation.
Ingredients:
Hurli kattu [...]

Alsandi Kattin Saar

Tili saaru or kattin saaru is typically made when we make holige, kadabu or any of the desserts with chana dal. However you can also make it with alsandi kattu or hurali kattu. The liquid that you drain out after cooking alsandi or hurali kaalu is used as “kat”. This is a kind of vegetable [...]

Menthe byaali :)

Menthe (fenugreek) leaves cooked in daal is another one of my all time favourites! Its not always true that tasty food is usually unhealthy. This serving is rich in iron and proteins..this recipe is with fully cooked lentil (udar byali).
Ingredients:
2 cups fresh clean methy leaves- coarsely cut, 2 cups cooked turdal (toor dal), 4 cloves [...]

Zunka (Jhunka)

Zunka is a quick recipe that is tasty and has high protein. It must be eaten hot. This is also called pitla. There is another variation called jhunkad vadi that I’ll post later. This is a good recipe to keep in your back pocket especially when unexpected guests arrive.
Ingredients:
2 cups besan flour, 2 medium size [...]

Khar Byali

Kharbyali is toordal curry that is a major specialty of Lingayat food! And my favorite way to eat it is with dry rotti (a day old), some fresh vegetables like cucumber, onion and “gida” – a stem of fresh coriander (cilantro). If I have hesar kaal and jhunkad vadi on the side, I call it [...]

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 [...]