Sendige Huli Recipe | ಕರ್ನಾಟಕದ ಬ್ರಾಹ್ಮಣರ ಶೈಲಿಯ ಸೆಂಡಿಗೆ ಹುಳಿ (ಉಂಡೆ ಹುಳಿ) | ಅಪರೂಪದ ರುಚಿ 

This curry is very unique and mouthwatering tasty. Traditionally it is prepared by Madhwa Brahmins of Karnataka. Once in a while this protein rich curry makes the simple meal as feast. Try yourself to know.
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Ingredients:
Pigeon pea lentils - 1/2 cup(soak for 2 hours)
Chickpea lentils - 1/2 cup (soak fo 2 hours)
Curry leaves - 10 nos.
Green chillies - 3 to 4 nos.(as per taste)
Cumin seeds- 1/2 tsp
Ginger - 2" piece
Coconut - 1/2 cup
Coriander leaves - 1/2 cup
Asafoetida (hing) - 1/4 tsp
Oil - enough to to deep fry
FOR CURRY
Coriander seeds -- 2 tsp
Cumin seeds - 1 tsp
Red chillies - 4 nos.
Coconut - 1/2 cup
Soaked pigeon pea lentils - 1/4 cup
Water - 2 cups
Tamarind - small lemon sized
Jaggery - 1 tsp
Salt - 1.5 tsp
Coriander leaves chopped - handful
TO TEMPER:
Ghee - 1/2 tbsp
Mustard seeds - 1/2 tsp
Red chillies - 2 nos.
Curry leaves - few
Asafoetida (hing) - 1/4 tsp