To start with Huli Tovve, wash and soak the toor dal until you put together your greens.
Wash and minimize the greens. Stress cook dinner Toor dal, blended greens and peanuts until they the cooker releases 3-4 whistles.
The subsequent step is to arrange the paste. Dry roast urad dal, chana dal, cinnamon and pink chilli individually until they flip gentle gold. Add coconut to this and grind all of this right into a easy paste.
Take away the lid after the cooker cools down. Add the bottom paste to this and a couple of cups of water, salt and jaggery and boil. Boil until the hulitovve thickens on excessive flame.
For tempering, warmth the oil in a tadka pan. Add mustard seeds and let it crackle. Add pink chilly and curry leaves. As soon as they crisp up, add it to the hulitovve.
Serve Huli Tovve with scorching steamed rice and Elai Vadam.