Menthya kaalu — bele huli ( sambar)

Ingredients

Menthya kaalu ( methi dana// fenugreek seeds)—1/4 cup
Togari belle (toor dhal//chick  peas)—1/2 cup
Tamarind soaked in water (hunase hannu//imli)—small lemon size
Fresh grated coconut—2 tablespoon
Huli pudi ( sambar powder)— 1 heaped tablespoon  https://lakshmiadugegalu.blogspot.com/2019/09/huli-pudi-sambar-powder.html ( recipe here) 
Jaggery powder (Bella//gud)-1 heaped teaspoon
Turmeric powder (arisina//haldi)—1/2 teaspoon
Salt to taste
Water

Method 

Wash togari bele .

Dry  roast menthya kaalu until golden brown on medium flame.

Transfer both togari belle and roasted menthya seeds to a pressure cooker.

Add arisina and sufficient water and cook for 3 whistles.

Meanwhile grind together grated coconut,tamarind,huli pudi in a mixer grinder jar to a smooth paste adding little water.

Once the pressure reduces open the cooker lid and add ground paste,jaggery powder salt and curry leaves.

Let it boil for few minutes.

Once boiled switch off the stove 

Prepare for seasoning (oggarane)

Heat ghee in a laddle ,add 1 teaspoon of sasive (mustard seeds),jeerige (jeera//cumin seeds)and asafoetida.

Once they stops spluttering pour over boiled huli and mix well.

Serve hot with rice.

This huli is not bitter to taste,just aromatic and delicious to eat with rice.