Udupi cuisine extensively uses coconut in almost every other dish. In fact, some sambars hardly use any toor dal, but are made with just ground coconut and sambar masala. A 'boLu huLi' neither requires coconut, nor requires sambar powder. The use of tamarind differentiates this huli from a regular tovve(dal).
Green chili, gives this huli a distinctive taste. Of course, you need to add a lot of them to compensate for the lack of sambar masala.
badnekayi - Brinjal/Eggplant - preferably green small ones
toor dal - little more than regular sambar
green chili - as many as you want(3 for medium spicy)
for the tadka
split urad dal
hing - a lot
Pressure cook toor dal.
Cut brinjal and cook it in a pot in water with turmeric, green chillies.
Add cooked toor dal and boil for 5 minutes.
Add salt, tamarind juice, jaggery. Boil it for 2 minutes every time you add one ingredient. Garnish it with cilantro.
Savor it with hot rice and some dry sabji.
Recipe Source - Praveen(http://southcanaracooking.blogspot.com/)