Chana daal Kosambari

Chana daal kosambari (kadli byali kosambari) is a kind of salad that is very typically made with holige or kadabu. 


Soaked chana daal (soak for atleast 3 hours), finely chopped cilantro, finely chopped onion, finely chopped green chillies, salt, lemon juice, sugar


  1. Grind the soaked daal for just a few seconds till it is not a paste but slightly crushed (abada jabada is the word that my mom uses :)).
  2. Add all the ingredients above and mix.
  3. Take little oil in a small vessel. Add mustard seeds, cumin seeds, asofatida, curry leaves and add the seasoning to the salad above.


You can also use soaked moong daal (hesar byali) instead. 

Typically Served with:

Holige, Kadabu, Chapatis


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 not know if “kat” has an english name, so I will call it “lentil stock” (like the stock used in soups).


Mustard seeds, Cumin Seeds, Asafoteda, Garlic (pieces or crushed), curry leaves, dhania powder, jeera powder, garam masala powder, oil, tamarind water, jaggery, salt.


To Make “kat”:

  1.  Boil water and put washed chana in it.
  2. Continue to boil until the daal is soft and water is thick.
  3. Filter the water and keep aside (this water is called “Kat”).

You can also use “kat” from other lentils (kaal). In such cases, you cook the kaal in the cooker. Drain the water and use that as the “kat”.

To make the kattin saar: 

  1. In a vessel, heat oil. Once the oil is heated, turn the heat to low.
  2. Add mustard seeds, cumin seeds (after the mustard seeds crackle), asafoteda, garlic, dhania powder, jeera powder, garam masala powder in the oil.
  3. Add tamarind water, jaggery and salt.
  4. When this starts boiling, add the kat.
  5. Then add masale khara. If you do not have masale khara, you can add green chilli paste in the seasoning above.

Tips and Tricks:

  • Usually when you make holige, you use chana dal. So while cooking it, you boil it in water and drain extra water. Use that water to make kattin saar.

Typically Served With:

Holige, Kadabu, Rice

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.


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.


To make the Hurna (filling)

  1.  Boil water and put washed chana in it.
  2. Continue to boil until the daal is soft and water is thick.
  3. Filter the water and keep aside (this water is called “Kat” and is used to make “Kattin Saar”).
  4. For each cup of chana daal, put 3/4 cup of jaggery. So here put 1.5 cups of jaggery.
  5. Boil the cooked daal and jaggery until it becomes a little thicker (hurna consistancy for those who know it 😉 and for those who don’t, it should be a paste).
  6. Put in a food processor, add cardamom powder and grind to fine paste.

To make the Holagi:

  1. Take the maida flour (2 cups of chana needs 1 cup of maida)
  2. Add some salt (0.25 tea spoon), cooking oil (1 tablespoon) and knead for a long time. The more you knead, the better the dough. Keep aside for about an hour or two.
  3. Make small balls and roll the dough in a circle.
  4. Fill the hurna, wrap the circle and seal the ends together.
  5. Roll the sealed ball using rice flour so that it won’t stick to the rolling pin or the platform. You could also roll using oil but we usually use rice flour as it is easier and less messy.
  6. Put this on a hot tava and cook it on both sides with oil.
  7. Serve with hot ghee on top.


  1. You can use brown sugar found in most grocery stores instead of jaggery. It is easier and tastes the same. 
  2. There should not be any channa grains when you make the hurna (stuffing). The grains make the holagi tear when you are rolling.

Served With:

Yenagai, kosambri, Mango Shrikarni. Actually Ambras-Poli is a Maharashtrian influence and accompanies holige in our area. 

Yengai – Stuffed Eggplant

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.


  • For yengai, mix the following – jeera, dhania, dry coconut(grated), ground roasted peanuts, roasted sesame seeds, asofoteda, turmeric, some masale khara (chilly powder will do) or ground green chillies, gural powder (the black seeds powder).
  • Stuff the eggplants with the above mixture and keep aside.
  • Cut onions lengthwise and into three parts width wise (longer pieces).
  • In a vessel, add oil, fresh curry leaves, mustard seeds, Cumin seeds (after mustard seeds crackle), hing and garlic pieces – cut or crushed in a paste.
  • When the garlic pieces turn golden brown, put the onions.
  • When the onions are transparent, put the remaining masala from above.
  • Add some tamarind water, jaggery and salt to taste.
  • Put the eggplants in there and cook on low heat.
  • Garnish with cilantro.
  • Tips:

    Key is to pour quite a lot of oil.

    You can also bake the above in an oven instead of cooking on low heat.

    Typically Served With:

    Chapatis, Rotti, Sajji Rotti, Katak Rotti, Holige, Bellad Byaali, Kadabu, Rice.